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"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter",
"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: LITA, Simurgh Bakery and Cafe, Porterhouse",
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"headTitle": "Check, Please! Bay Area reviews: LITA, Simurgh Bakery and Cafe, Porterhouse | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\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-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: LITA, Simurgh Bakery and Cafe, Porterhouse | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\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-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-dia-de-pesca-gao-viet-kitchen-bar-fiore-caffe",
"title": "Check, Please! Bay Area reviews: Día de Pesca MexSífood Taqueria, Gao Viet Kitchen & Bar, Fiore Caffè",
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"headTitle": "Check, Please! Bay Area reviews: Día de Pesca MexSífood Taqueria, Gao Viet Kitchen & Bar, Fiore Caffè | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 8, airs Thursday, September 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, a funky San Jose spot featuring flavorful fish tacos, succulent shrimp and squid cocktails and flair galore. \u003cstrong>Día de Pesca MexSífood Taqueria\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">, a former food stand turned tropical taqueria, specializes in simply prepared Mexican favorites with a seasonal selection of fish and seafood. Then, in downtown San Mateo, \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> whips up Vietnamese feasts in abundance, from its signature Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – to more familiar fare. At Gao Viet, the richer the broth and the bigger the bowl, the better the experience – especially if it’s shared. Finally, at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\">, a cozy corner café in San Francisco’s bustling Mission District, discover classic homemade Neapolitan and contemporary Southern Italian fare served in a charming restored Victorian.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21932\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Derek Wong, Gabriel Chaparro and Eugenia Arbol from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.diadepesca.net/\">\u003cstrong>Día de Pesca MexSífood Taqueria\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://gaokitchen.com/home\">\u003cstrong>Gao Viet Kitchen & Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://caffefioresf.com/\">\u003cstrong>Fiore Caffè\u003c/strong>\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://ww2.kqed.org/app/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-21930\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1808_Wine-800x1229.jpg\" alt=\"\" width=\"800\" height=\"1229\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-800x1229.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1020x1567.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-160x246.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-768x1180.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1000x1536.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1333x2048.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1920x2949.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-scaled.jpg 1666w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lombardiwines.com/\">\u003cstrong>2020 Lombardi ‘Martaella Vineyard’ Chardonnay\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $56\u003c/em>\u003cbr>\nAs a Chardonnay lover, I gravitate towards versions that highlight purity, complexity, and finesse. Great wines of France’s Burgundy region have defined that style, but it’s not the only place to find world class Chardonnay. California’s cool coastal regions produce some of the best. I’ve discovered a wine I put into the highest quality Chardonnay category. Lombardi Wines began with the pure passion of Christine and Tony Lombardi in 2013. Their 2020 Martaella comes from a very special vineyard and shows its pedigree. The wine is sleek and appealing with floral aromas and citrus-zest freshness. Its kiss of oak character blends beautifully with the abundance of fruit notes. This Chardonnay is elegance in a bottle.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>\u003ca style=\"color: #339966\" href=\"https://www.biale.com/about/\">2021 Robert Biale ‘Black Chicken’ Zinfandel\u003c/a>\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nWhen it comes to drinking Napa history, sipping a glass of Biale Black Chicken is the way to go. In 1937 Pietro Biale planted Zinfandel vines among the vegetables, other grapes, and chickens he was growing and raising on the family farm. When tragedy struck and Peitro left a widow and son, the family’s grit and hard work allowed them to survive and eventually thrive. When young Aldo (Robert Biale’s father) began making wine to supplement the family income, he sold the jugs of Zin to friends through a party line phone. To keep things quiet, he took orders for the hearty red wine by calling it “Black Chicken.” Today, the wine is one of Napa Valley’s iconic reds. Lush and spicy with deep color and dark fruit flavors, this Zin is a class act.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>\u003ca style=\"color: #339966\" href=\"https://www.ballettovineyards.com/estate-vineyards\">2022 Balletto Gewurztraminer\u003c/a>\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr>\nFrom vegetable farmers to grape growers, the Balletto family is rooted in the land. They have a rich history dating back four decades from growing vegetables to eventually planting vineyards. With a wide range of wines to explore, Balletto’s portfolio ranges from bubbly to pink wines, whites to reds and even a dessert sipper. I chose to highlight the lesser-known white, Gewurztraminer. Not widely planted in California, it’s a secret delight to drink. Aromas of peach and pear, a hint of nuttiness and ginger spice make this crisp and vibrant Gewurztraminer a joy to drink. It’s the perfect pour with sushi, spicy calamari, or grilled endive salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Día de Pesca MexSífood Taqueria, Gao Viet Kitchen & Bar, Fiore Caffè",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 8, airs Thursday, September 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, a funky San Jose spot featuring flavorful fish tacos, succulent shrimp and squid cocktails and flair galore. \u003cstrong>Día de Pesca MexSífood Taqueria\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">, a former food stand turned tropical taqueria, specializes in simply prepared Mexican favorites with a seasonal selection of fish and seafood. Then, in downtown San Mateo, \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> whips up Vietnamese feasts in abundance, from its signature Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – to more familiar fare. At Gao Viet, the richer the broth and the bigger the bowl, the better the experience – especially if it’s shared. Finally, at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\">, a cozy corner café in San Francisco’s bustling Mission District, discover classic homemade Neapolitan and contemporary Southern Italian fare served in a charming restored Victorian.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21932\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1808_CPBA_DiaDePesca_GaoVietKitchen_FioreCaffe_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Derek Wong, Gabriel Chaparro and Eugenia Arbol from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.diadepesca.net/\">\u003cstrong>Día de Pesca MexSífood Taqueria\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://gaokitchen.com/home\">\u003cstrong>Gao Viet Kitchen & Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://caffefioresf.com/\">\u003cstrong>Fiore Caffè\u003c/strong>\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://ww2.kqed.org/app/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-21930\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1808_Wine-800x1229.jpg\" alt=\"\" width=\"800\" height=\"1229\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-800x1229.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1020x1567.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-160x246.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-768x1180.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1000x1536.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1333x2048.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-1920x2949.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1808_Wine-scaled.jpg 1666w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lombardiwines.com/\">\u003cstrong>2020 Lombardi ‘Martaella Vineyard’ Chardonnay\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $56\u003c/em>\u003cbr>\nAs a Chardonnay lover, I gravitate towards versions that highlight purity, complexity, and finesse. Great wines of France’s Burgundy region have defined that style, but it’s not the only place to find world class Chardonnay. California’s cool coastal regions produce some of the best. I’ve discovered a wine I put into the highest quality Chardonnay category. Lombardi Wines began with the pure passion of Christine and Tony Lombardi in 2013. Their 2020 Martaella comes from a very special vineyard and shows its pedigree. The wine is sleek and appealing with floral aromas and citrus-zest freshness. Its kiss of oak character blends beautifully with the abundance of fruit notes. This Chardonnay is elegance in a bottle.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>\u003ca style=\"color: #339966\" href=\"https://www.biale.com/about/\">2021 Robert Biale ‘Black Chicken’ Zinfandel\u003c/a>\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nWhen it comes to drinking Napa history, sipping a glass of Biale Black Chicken is the way to go. In 1937 Pietro Biale planted Zinfandel vines among the vegetables, other grapes, and chickens he was growing and raising on the family farm. When tragedy struck and Peitro left a widow and son, the family’s grit and hard work allowed them to survive and eventually thrive. When young Aldo (Robert Biale’s father) began making wine to supplement the family income, he sold the jugs of Zin to friends through a party line phone. To keep things quiet, he took orders for the hearty red wine by calling it “Black Chicken.” Today, the wine is one of Napa Valley’s iconic reds. Lush and spicy with deep color and dark fruit flavors, this Zin is a class act.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>\u003ca style=\"color: #339966\" href=\"https://www.ballettovineyards.com/estate-vineyards\">2022 Balletto Gewurztraminer\u003c/a>\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr>\nFrom vegetable farmers to grape growers, the Balletto family is rooted in the land. They have a rich history dating back four decades from growing vegetables to eventually planting vineyards. With a wide range of wines to explore, Balletto’s portfolio ranges from bubbly to pink wines, whites to reds and even a dessert sipper. I chose to highlight the lesser-known white, Gewurztraminer. Not widely planted in California, it’s a secret delight to drink. Aromas of peach and pear, a hint of nuttiness and ginger spice make this crisp and vibrant Gewurztraminer a joy to drink. It’s the perfect pour with sushi, spicy calamari, or grilled endive salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Back-to-school season isn’t just for the kids: it’s time to elevate your food game! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in September with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out five new episodes, \u003c/span>\u003cb>Thursdays beginning September 7 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This September to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/wLVYz5tDFN4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>September 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A playful twist on familiar Chinese takeout from the mind of a Michelin and James Beard Award-winning Chef at \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A classic and refined yet unpretentious bistro highlighting Californian fare like the fan-favorite Roasted Chicken for Two at \u003c/span>\u003cb>Zuni Café\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Oakland-style” sourdough crust pizza with unexpected toppings that lean into seasonal flavors at an East Bay neighborhood gem, \u003c/span>\u003cb>Nick’s Pizza and Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Saucy and savory Italian comfort food boasting familiar pastas, pizzas, and parms with an entirely plant-based twist at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple, savory, and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island at \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003cspan style=\"font-weight: 400\"> (Vallejo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting at \u003c/span>\u003cb>À Coté\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits the country’s oldest cheese company for lessons in cheesemongering, beekeeping and honey harvesting at \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 21\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mediterranean mezze plates and mouthwatering woodfired kebabs and spit-roasted shawarma, marrying classic Levantine street food and a vibrant, playful atmosphere at \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple yet satisfying hand-stretched mozzarella, house-ground polenta, homemade sausage, and slightly blistered thin, crisp crusts paired with ample fresh toppings at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meatless Mexican bites that delivery all the traditional taqueria flavors with their all-vegan menu at \u003c/span>\u003cb>Flacos\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” discovers a market featuring plant-based fare, vegan sweets and other treats for environmentally conscious eaters at \u003c/span>\u003cb>Hella Plants Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 28\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful fish tacos, succulent shrimp and squid cocktails at a former food stand turned taqueria specializing in simply prepared Mexican favorites with a seasonal selection of seafood at \u003c/span>\u003cb>Día de Pesca\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vietnamese feasts in abundance, ranging from more familiar fare to their showstopping Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – at \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic homemade Neapolitan and contemporary Southern Italian fare at a charming restored Victorian at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>October 5\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty Central American breakfasts at a coffee shop in 1997 turned Mission dining destination at \u003c/span>\u003cb>Cafe La Taza\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">English pub grub, from bangers and mash to Shepherd’s pie, fish and chips to “England’s Most Popular Sticky Toffee Pudding”, and the best of British and Irish Brews at \u003c/span>\u003cb>Kensington Circus Pub\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Beloved Mediterranean and Arabic dishes, showcasing the versatility of Palestinian cuisine from hummus to shakshuka, and kebabs to fattoush at \u003c/span>\u003cb>Beit Rima\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” explores crafted handmade tortillas from all-natural stone-ground corn at the family-owned East Bay institution \u003cb>Mexico Tortilla Factory\u003c/b> (Newark)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in the South Bay, Peninsula or North Bay? \u003cstrong>Check, Please! Bay Area\u003c/strong> producers are on the lookout for guests from these regions. Nominate your can’t-miss picks and apply to be a guest now at \u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Back-to-school season isn’t just for the kids: it’s time to elevate your food game! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in September with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out five new episodes, \u003c/span>\u003cb>Thursdays beginning September 7 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This September to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/wLVYz5tDFN4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>September 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A playful twist on familiar Chinese takeout from the mind of a Michelin and James Beard Award-winning Chef at \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A classic and refined yet unpretentious bistro highlighting Californian fare like the fan-favorite Roasted Chicken for Two at \u003c/span>\u003cb>Zuni Café\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Oakland-style” sourdough crust pizza with unexpected toppings that lean into seasonal flavors at an East Bay neighborhood gem, \u003c/span>\u003cb>Nick’s Pizza and Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Saucy and savory Italian comfort food boasting familiar pastas, pizzas, and parms with an entirely plant-based twist at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple, savory, and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island at \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003cspan style=\"font-weight: 400\"> (Vallejo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting at \u003c/span>\u003cb>À Coté\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits the country’s oldest cheese company for lessons in cheesemongering, beekeeping and honey harvesting at \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 21\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mediterranean mezze plates and mouthwatering woodfired kebabs and spit-roasted shawarma, marrying classic Levantine street food and a vibrant, playful atmosphere at \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple yet satisfying hand-stretched mozzarella, house-ground polenta, homemade sausage, and slightly blistered thin, crisp crusts paired with ample fresh toppings at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meatless Mexican bites that delivery all the traditional taqueria flavors with their all-vegan menu at \u003c/span>\u003cb>Flacos\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” discovers a market featuring plant-based fare, vegan sweets and other treats for environmentally conscious eaters at \u003c/span>\u003cb>Hella Plants Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 28\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful fish tacos, succulent shrimp and squid cocktails at a former food stand turned taqueria specializing in simply prepared Mexican favorites with a seasonal selection of seafood at \u003c/span>\u003cb>Día de Pesca\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vietnamese feasts in abundance, ranging from more familiar fare to their showstopping Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – at \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic homemade Neapolitan and contemporary Southern Italian fare at a charming restored Victorian at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>October 5\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty Central American breakfasts at a coffee shop in 1997 turned Mission dining destination at \u003c/span>\u003cb>Cafe La Taza\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">English pub grub, from bangers and mash to Shepherd’s pie, fish and chips to “England’s Most Popular Sticky Toffee Pudding”, and the best of British and Irish Brews at \u003c/span>\u003cb>Kensington Circus Pub\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Beloved Mediterranean and Arabic dishes, showcasing the versatility of Palestinian cuisine from hummus to shakshuka, and kebabs to fattoush at \u003c/span>\u003cb>Beit Rima\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” explores crafted handmade tortillas from all-natural stone-ground corn at the family-owned East Bay institution \u003cb>Mexico Tortilla Factory\u003c/b> (Newark)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! You Gotta Try This!, \u003c/em>season 1, episode 2, airs Thursday, September 16, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>We start off in downtown San Jose at \u003cstrong>Paper Plane\u003c/strong>, where the bar bites pair perfectly with the innovative cocktails. The fan-favorite \u003cstrong>Brussels Sprout Tacos\u003c/strong> deliver a flavor and texture that will almost satisfy your palate’s carnivorous cravings, with crispy Brussels sprouts, garam masala-spiced pepitas, yogurt dressing and more. Next, San Mateo’s \u003cstrong>Ravioli House\u003c/strong>, an old-school delicatessen that’s one of the last spots in the Bay still making their pasta in-house, whips up homey Italian comfort food with its \u003cstrong>Asiago Roasted Zucchini Ravioli\u003c/strong>. Finally, small batch brews join killer burgers at neighborhood gastropub \u003cstrong>Pacifica Brewery\u003c/strong>, where the \u003cstrong>PB Burger\u003c/strong> marries beer onions and sharp cheddar on a handmade pretzel bun.\u003c/p>\n\u003cfigure id=\"attachment_21206\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21206 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2021/09/Blog_GuestPhotos_CPYGTT102.png\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2021/09/Blog_GuestPhotos_CPYGTT102.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/09/Blog_GuestPhotos_CPYGTT102-160x100.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/09/Blog_GuestPhotos_CPYGTT102-768x480.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Latonyia Fernandez, Gypsy Love and Robby Bancroft from Mersea Restaurant on Treasure Island.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.paperplanesj.com/\">\u003cb>Paper Plane | San Jose\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://theraviolihouse.com/\">\u003cstrong>Ravioli House | San Mateo\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://pacificabrewery.beer/\">Pacifica Brewery | Pacifica\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>[aside postID='checkplease_20122' label='Watch More of Season 14']\u003cbr>\nCheck, Please! Bay Area Season 14 episode 3 airs Thursday, April 25 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>This week, we begin at \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y Restaurant\u003c/a>, one of the hottest Sichuan restaurants in San Francisco, known for catering to tourists, locals, presidents, and foreign ministers alike. Our next stop is in San Mateo and designed with leisure in mind, so turn off your phone and leave your laptop at home when you dine at \u003ca href=\"http://www.pausasanmateo.com/\">Pausa\u003c/a>. Our final pick in Oakland serves stick-to-your-ribs-hearty-fare with southern hospitality. You’ll be impressed with their meatless menu when you taste the Louisiana Creole-style vegan soul food offered at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_20144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20144\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9190-e1556048119678.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 3.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 3. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y Restaurant\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.pausasanmateo.com/\">Pausa\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland) [CLOSED]\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cb>\u003ca href=\"https://www.cuvaison.com/wines/small-lot/2015-brut-rose-methode-champenoise-2015\">2015 Cuvaison Brut Rosé, Napa Valley, California $50\u003c/a>\u003c/b>\u003cbr>\nConsidered one of the founding wineries of Napa Valley, Cuvasion was established in 1969 with a focus on crafting top still wines from the Los Carneros region. As a pink bubbles fan, however, I was thrilled to see this sparkling added to their small lot offerings. Made from Chardonnay and Pinot Noir with the traditional méthode Champenoise technique, this is an elegant and fruity Rosé worth splurging on for a special occasion (or just to treat yourself).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.grothwines.com/product/2017-Sauvignon-Blanc--Napa-Valley\">2017 Groth Sauvignon Blanc, Napa Valley, California $24\u003c/a>\u003c/b>\u003cbr>\nGroth is a family-owned winery best known for their lusciously structured Cabernet Sauvignon Reserve (one of my choices for Napa’s best). But when it comes to Cabernet’s Bordeaux partner, the Groth Sauvignon Blanc scores high marks, too. A crisp, complex wine that showcases the grape’s sleek side, this one also tempts with texture. Aged on its lees, there’s a creaminess that pairs perfectly with the bright acidity of Groth’s succulent sipper.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.chappellet.com/product/2016-Signature-Cabernet-Sauvignon\">2015 Chappellet Signature Cabernet Sauvignon, Napa Valley, California $70\u003c/a>\u003c/b>\u003cbr>\nIn 1967, when Molly and Donn Chappellet decided to move to the remote Pritchard Hill in Napa Valley to produce wine, they were creating a family legacy that would rock the wine world. The winery high atop this magnificent hill is one of the world’s most unique and their Cabernet Sauvignon one of the most iconic. This mountain wine is their flagship and oh what a beauty it is — rich, structured and powerful. Drink now with grilled sirloin or cellar for later and be rewarded for your patience.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.eltesorotequila.com/our-tequilas\">El Tesoro Blanco Tequila, Mexico $45\u003c/a>\u003c/b>\u003cbr>\nAs a tequila lover, I have visited the region outside of Guadalajara, Mexico on numerous occasions to indulge my passion. On my last trip, I finally got to visit El Tesoro — one of my favorite producers. The La Alteña distillery located in the Highlands of Jalisco was founded 1937. Don Felipe Camarena created the tequila legacy and now his grandson, Carlos, leads the way. Their Blanco is a pure expression of Blue Weber Agave. It smells of earth and herbs with a clarity of flavor reserved for the best. After all…“el Tesoro” does mean treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_20148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20148\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9196-e1556129909246.jpg\" alt=\"Wine and spirits that guests drank on the set of season 14 episode 3.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine and spirits that guests drank on the set of season 14 episode 3. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCheck, Please! Bay Area Season 14 episode 3 airs Thursday, April 25 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>This week, we begin at \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y Restaurant\u003c/a>, one of the hottest Sichuan restaurants in San Francisco, known for catering to tourists, locals, presidents, and foreign ministers alike. Our next stop is in San Mateo and designed with leisure in mind, so turn off your phone and leave your laptop at home when you dine at \u003ca href=\"http://www.pausasanmateo.com/\">Pausa\u003c/a>. Our final pick in Oakland serves stick-to-your-ribs-hearty-fare with southern hospitality. You’ll be impressed with their meatless menu when you taste the Louisiana Creole-style vegan soul food offered at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_20144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20144\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9190-e1556048119678.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 3.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 3. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y Restaurant\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.pausasanmateo.com/\">Pausa\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland) [CLOSED]\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cb>\u003ca href=\"https://www.cuvaison.com/wines/small-lot/2015-brut-rose-methode-champenoise-2015\">2015 Cuvaison Brut Rosé, Napa Valley, California $50\u003c/a>\u003c/b>\u003cbr>\nConsidered one of the founding wineries of Napa Valley, Cuvasion was established in 1969 with a focus on crafting top still wines from the Los Carneros region. As a pink bubbles fan, however, I was thrilled to see this sparkling added to their small lot offerings. Made from Chardonnay and Pinot Noir with the traditional méthode Champenoise technique, this is an elegant and fruity Rosé worth splurging on for a special occasion (or just to treat yourself).\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=\"http://www.grothwines.com/product/2017-Sauvignon-Blanc--Napa-Valley\">2017 Groth Sauvignon Blanc, Napa Valley, California $24\u003c/a>\u003c/b>\u003cbr>\nGroth is a family-owned winery best known for their lusciously structured Cabernet Sauvignon Reserve (one of my choices for Napa’s best). But when it comes to Cabernet’s Bordeaux partner, the Groth Sauvignon Blanc scores high marks, too. A crisp, complex wine that showcases the grape’s sleek side, this one also tempts with texture. Aged on its lees, there’s a creaminess that pairs perfectly with the bright acidity of Groth’s succulent sipper.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.chappellet.com/product/2016-Signature-Cabernet-Sauvignon\">2015 Chappellet Signature Cabernet Sauvignon, Napa Valley, California $70\u003c/a>\u003c/b>\u003cbr>\nIn 1967, when Molly and Donn Chappellet decided to move to the remote Pritchard Hill in Napa Valley to produce wine, they were creating a family legacy that would rock the wine world. The winery high atop this magnificent hill is one of the world’s most unique and their Cabernet Sauvignon one of the most iconic. This mountain wine is their flagship and oh what a beauty it is — rich, structured and powerful. Drink now with grilled sirloin or cellar for later and be rewarded for your patience.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.eltesorotequila.com/our-tequilas\">El Tesoro Blanco Tequila, Mexico $45\u003c/a>\u003c/b>\u003cbr>\nAs a tequila lover, I have visited the region outside of Guadalajara, Mexico on numerous occasions to indulge my passion. On my last trip, I finally got to visit El Tesoro — one of my favorite producers. The La Alteña distillery located in the Highlands of Jalisco was founded 1937. Don Felipe Camarena created the tequila legacy and now his grandson, Carlos, leads the way. Their Blanco is a pure expression of Blue Weber Agave. It smells of earth and herbs with a clarity of flavor reserved for the best. After all…“el Tesoro” does mean treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_20148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20148\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9196-e1556129909246.jpg\" alt=\"Wine and spirits that guests drank on the set of season 14 episode 3.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine and spirits that guests drank on the set of season 14 episode 3. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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