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"slug": "check-please-bay-area-reviews-merchant-roots-tchaka-creekside-bakery",
"title": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery",
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"headTitle": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-funky-elephant-ys-choice-jims-by-mlvs",
"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"headTitle": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
"description": "Check, Please! Bay Area begins its 21st season with four brand-new episodes in April, led by host Leslie Sbrocco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
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"headTitle": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — a communal, hands-on meal that invites you to tear, scoop, and share. The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-mykonos-meze-trifecta-montesacro",
"title": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro",
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"headTitle": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"background-color: transparent\">Get Restaurant Information:\u003c/span>\u003c/p>\n\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\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-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah, it looks perfect. Looks great. It’s gonna make a great bonbon.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"background-color: transparent\">Get Restaurant Information:\u003c/span>\u003c/p>\n\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\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-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
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"headTitle": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura | KQED",
"description": "Bay Area locals try Kansas City-style barbecue in Napa, Swedish street food in Petaluma and Venetian-inspired cicchetti in San Francisco.",
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"socialDescription": "Bay Area locals try Kansas City-style barbecue in Napa, Swedish street food in Petaluma and Venetian-inspired cicchetti in San Francisco.",
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"headline": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-dacha-kitchen-bar-pizzeria-da-laura-brigitte-bistro",
"title": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro",
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"headTitle": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
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"headTitle": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita’s Pupusería | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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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.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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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"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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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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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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"hidden-brain": {
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"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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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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"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. ",
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"order": 18
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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/",
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},
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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
},
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