Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery
Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS
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Check, Please! Bay Area Begins Its Third Decade With Four New Episodes
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"slug": "check-please-bay-area-reviews-merchant-roots-tchaka-creekside-bakery",
"title": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-fox-tale-fermentation-project-the-bywater-pyeong-chang-tofu-house",
"title": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House",
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"headTitle": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. 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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew 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Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with 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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
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