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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-gumbo-social-the-bungalow-kitchen-pomet",
"title": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet",
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"headTitle": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://villamariawines.com/\">\u003cspan style=\"color: #339966\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr>\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $20\u003cbr>\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr>\n\u003cbr data-start=\"383\" data-end=\"386\">\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr>\n\u003cbr data-start=\"481\" data-end=\"484\">\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr>\n\u003cbr data-start=\"1226\" data-end=\"1229\">\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr>\n\u003cbr data-start=\"1269\" data-end=\"1272\">\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr>\n\u003cbr data-start=\"1657\" data-end=\"1660\">\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr>\n\u003cbr data-start=\"1733\" data-end=\"1736\">\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr>\n\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr>\n\u003cbr data-start=\"2766\" data-end=\"2769\">\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr>\n\u003cbr data-start=\"2932\" data-end=\"2935\">\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr>\n\u003cbr data-start=\"2995\" data-end=\"2998\">\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr>\n\u003cbr data-start=\"3347\" data-end=\"3350\">\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr>\n\u003cbr data-start=\"3414\" data-end=\"3417\">\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr>\n\u003cbr data-start=\"3467\" data-end=\"3470\">\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"3484\" data-end=\"3487\">\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr>\n\u003cbr data-start=\"3742\" data-end=\"3745\">\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr>\n\u003cbr data-start=\"4003\" data-end=\"4006\">\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr>\n\u003cbr data-start=\"4036\" data-end=\"4039\">\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr>\n\u003cbr data-start=\"4334\" data-end=\"4337\">\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr>\n\u003cbr data-start=\"4361\" data-end=\"4364\">\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr>\n\u003cbr data-start=\"4462\" data-end=\"4465\">\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr>\n\u003cbr data-start=\"4635\" data-end=\"4638\">\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr>\n\u003cbr data-start=\"5219\" data-end=\"5222\">\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr>\n\u003cbr data-start=\"5269\" data-end=\"5272\">\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr>\n\u003cbr data-start=\"5592\" data-end=\"5595\">\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr>\n\u003cbr data-start=\"5829\" data-end=\"5832\">\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr>\n\u003cbr data-start=\"5878\" data-end=\"5881\">[ Laughter ]\u003cbr>\n\u003cbr data-start=\"5893\" data-end=\"5896\">\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr>\n\u003cbr data-start=\"5933\" data-end=\"5936\">\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr>\n\u003cbr data-start=\"5970\" data-end=\"5973\">\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr>\n\u003cbr data-start=\"6305\" data-end=\"6308\">\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr>\n\u003cbr data-start=\"6349\" data-end=\"6352\">\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr>\n\u003cbr data-start=\"6381\" data-end=\"6384\">\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr>\n\u003cbr data-start=\"913\" data-end=\"916\">\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr>\n\u003cbr data-start=\"994\" data-end=\"997\">\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr>\n\u003cbr data-start=\"1039\" data-end=\"1042\">\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr>\n\u003cbr data-start=\"1110\" data-end=\"1113\">\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr>\n\u003cbr data-start=\"1193\" data-end=\"1196\">\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr>\n\u003cbr data-start=\"1220\" data-end=\"1223\">\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr>\n\u003cbr data-start=\"1258\" data-end=\"1261\">\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr>\n\u003cbr data-start=\"1409\" data-end=\"1412\">\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr>\n\u003cbr data-start=\"1516\" data-end=\"1519\">\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr>\n\u003cbr data-start=\"1568\" data-end=\"1571\">\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr>\n\u003cbr data-start=\"1654\" data-end=\"1657\">\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr>\n\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr>\n\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr>\n\u003cbr data-start=\"2218\" data-end=\"2221\">\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr>\n\u003cbr data-start=\"2292\" data-end=\"2295\">\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr>\n\u003cbr data-start=\"2403\" data-end=\"2406\">\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr>\n\u003cbr data-start=\"2460\" data-end=\"2463\">\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr>\n\u003cbr data-start=\"2543\" data-end=\"2546\">\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr>\n\u003cbr data-start=\"2666\" data-end=\"2669\">\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr>\n\u003cbr data-start=\"2852\" data-end=\"2855\">\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr>\n\u003cbr data-start=\"2929\" data-end=\"2932\">\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr>\n\u003cbr data-start=\"3078\" data-end=\"3081\">\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr>\n\u003cbr data-start=\"3919\" data-end=\"3922\">\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"3937\" data-end=\"3940\">\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr>\n\u003cbr data-start=\"4327\" data-end=\"4330\">\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr>\n\u003cbr data-start=\"4372\" data-end=\"4375\">\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr>\n\u003cbr data-start=\"4793\" data-end=\"4796\">\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr>\n\u003cbr data-start=\"4828\" data-end=\"4831\">\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr>\n\u003cbr data-start=\"5139\" data-end=\"5142\">\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr>\n\u003cbr data-start=\"5167\" data-end=\"5170\">\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr>\n\u003cbr data-start=\"5267\" data-end=\"5270\">\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr>\n\u003cbr data-start=\"5831\" data-end=\"5834\">\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr>\n\u003cbr data-start=\"5927\" data-end=\"5930\">\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr>\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\">\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr>\n\u003cbr data-start=\"6599\" data-end=\"6602\">\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr>\n\u003cbr data-start=\"6844\" data-end=\"6847\">\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6893\" data-end=\"6896\">\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6931\" data-end=\"6934\">\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr>\n\u003cbr data-start=\"6988\" data-end=\"6991\">\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"530\" data-end=\"533\">\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr>\n\u003cbr data-start=\"831\" data-end=\"834\">\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"858\" data-end=\"861\">\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr>\n\u003cbr data-start=\"1137\" data-end=\"1140\">\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr>\n\u003cbr data-start=\"1719\" data-end=\"1722\">\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr>\n\u003cbr data-start=\"2063\" data-end=\"2066\">\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr>\n\u003cbr data-start=\"2155\" data-end=\"2158\">\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr>\n\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr>\n\u003cbr data-start=\"2286\" data-end=\"2289\">\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr>\n\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr>\n\u003cbr data-start=\"2491\" data-end=\"2494\">\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr>\n\u003cbr data-start=\"2624\" data-end=\"2627\">\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr>\n\u003cbr data-start=\"2862\" data-end=\"2865\">\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr>\n\u003cbr data-start=\"3075\" data-end=\"3078\">\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr>\n\u003cbr data-start=\"3134\" data-end=\"3137\">\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr>\n\u003cbr data-start=\"3361\" data-end=\"3364\">\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr>\n\u003cbr data-start=\"3437\" data-end=\"3440\">\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr>\n\u003cbr data-start=\"3656\" data-end=\"3659\">\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr>\n\u003cbr data-start=\"3698\" data-end=\"3701\">\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr>\n\u003cbr data-start=\"5088\" data-end=\"5091\">\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr>\n\u003cbr data-start=\"5120\" data-end=\"5123\">\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr>\n\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr>\n\u003cbr data-start=\"6423\" data-end=\"6426\">\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"6452\" data-end=\"6455\">\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr>\n\u003cbr data-start=\"6772\" data-end=\"6775\">\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr>\n\u003cbr data-start=\"128\" data-end=\"131\">\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr>\n\u003cbr data-start=\"179\" data-end=\"182\">\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr>\n\u003cbr data-start=\"234\" data-end=\"237\">\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr>\n\u003cbr data-start=\"547\" data-end=\"550\">\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr>\n\u003cbr data-start=\"862\" data-end=\"865\">\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"893\" data-end=\"896\">\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr>\n\u003cbr data-start=\"1044\" data-end=\"1047\">\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr>\n\u003cbr data-start=\"1484\" data-end=\"1487\">\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr>\n\u003cbr data-start=\"1848\" data-end=\"1851\">\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr>\n\u003cbr data-start=\"1901\" data-end=\"1904\">\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr>\n\u003cbr data-start=\"2033\" data-end=\"2036\">\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr>\n\u003cbr data-start=\"2247\" data-end=\"2250\">\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr>\n\u003cbr data-start=\"2334\" data-end=\"2337\">\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr>\n\u003cbr data-start=\"2393\" data-end=\"2396\">\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr>\n\u003cbr data-start=\"2430\" data-end=\"2433\">\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr>\n\u003cbr data-start=\"2655\" data-end=\"2658\">\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr>\n\u003cbr data-start=\"2982\" data-end=\"2985\">\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr>\n\u003cbr data-start=\"3324\" data-end=\"3327\">\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr>\n\u003cbr data-start=\"3654\" data-end=\"3657\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr>\n\u003cbr data-start=\"3686\" data-end=\"3689\">\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr>\n\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr>\n\u003cbr data-start=\"3792\" data-end=\"3795\">\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr>\n\u003cbr data-start=\"4293\" data-end=\"4296\">\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr>\n\u003cbr data-start=\"4535\" data-end=\"4538\">\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"4566\" data-end=\"4569\">\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr>\n\u003cbr data-start=\"4624\" data-end=\"4627\">\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr>\n\u003cbr data-start=\"4671\" data-end=\"4674\">\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr>\n\u003cbr data-start=\"4939\" data-end=\"4942\">\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr>\n\u003cbr data-start=\"4972\" data-end=\"4975\">\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr>\n\u003cbr data-start=\"5104\" data-end=\"5107\">\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr>\n\u003cbr data-start=\"5245\" data-end=\"5248\">\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr>\n\u003cbr data-start=\"5299\" data-end=\"5302\">\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr>\n\u003cbr data-start=\"5461\" data-end=\"5464\">\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr>\n\u003cbr data-start=\"6270\" data-end=\"6273\">\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6294\" data-end=\"6297\">\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6324\" data-end=\"6327\">\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6392\" data-end=\"6395\">\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6958\" data-end=\"6972\">[ Laughter ]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://villamariawines.com/\">\u003cspan style=\"color: #339966\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr>\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $20\u003cbr>\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr>\n\u003cbr data-start=\"383\" data-end=\"386\">\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr>\n\u003cbr data-start=\"481\" data-end=\"484\">\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr>\n\u003cbr data-start=\"1226\" data-end=\"1229\">\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr>\n\u003cbr data-start=\"1269\" data-end=\"1272\">\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr>\n\u003cbr data-start=\"1657\" data-end=\"1660\">\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr>\n\u003cbr data-start=\"1733\" data-end=\"1736\">\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr>\n\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr>\n\u003cbr data-start=\"2766\" data-end=\"2769\">\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr>\n\u003cbr data-start=\"2932\" data-end=\"2935\">\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr>\n\u003cbr data-start=\"2995\" data-end=\"2998\">\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr>\n\u003cbr data-start=\"3347\" data-end=\"3350\">\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr>\n\u003cbr data-start=\"3414\" data-end=\"3417\">\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr>\n\u003cbr data-start=\"3467\" data-end=\"3470\">\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"3484\" data-end=\"3487\">\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr>\n\u003cbr data-start=\"3742\" data-end=\"3745\">\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr>\n\u003cbr data-start=\"4003\" data-end=\"4006\">\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr>\n\u003cbr data-start=\"4036\" data-end=\"4039\">\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr>\n\u003cbr data-start=\"4334\" data-end=\"4337\">\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr>\n\u003cbr data-start=\"4361\" data-end=\"4364\">\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr>\n\u003cbr data-start=\"4462\" data-end=\"4465\">\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr>\n\u003cbr data-start=\"4635\" data-end=\"4638\">\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr>\n\u003cbr data-start=\"5219\" data-end=\"5222\">\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr>\n\u003cbr data-start=\"5269\" data-end=\"5272\">\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr>\n\u003cbr data-start=\"5592\" data-end=\"5595\">\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr>\n\u003cbr data-start=\"5829\" data-end=\"5832\">\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr>\n\u003cbr data-start=\"5878\" data-end=\"5881\">[ Laughter ]\u003cbr>\n\u003cbr data-start=\"5893\" data-end=\"5896\">\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr>\n\u003cbr data-start=\"5933\" data-end=\"5936\">\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr>\n\u003cbr data-start=\"5970\" data-end=\"5973\">\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr>\n\u003cbr data-start=\"6305\" data-end=\"6308\">\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr>\n\u003cbr data-start=\"6349\" data-end=\"6352\">\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr>\n\u003cbr data-start=\"6381\" data-end=\"6384\">\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr>\n\u003cbr data-start=\"913\" data-end=\"916\">\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr>\n\u003cbr data-start=\"994\" data-end=\"997\">\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr>\n\u003cbr data-start=\"1039\" data-end=\"1042\">\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr>\n\u003cbr data-start=\"1110\" data-end=\"1113\">\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr>\n\u003cbr data-start=\"1193\" data-end=\"1196\">\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr>\n\u003cbr data-start=\"1220\" data-end=\"1223\">\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr>\n\u003cbr data-start=\"1258\" data-end=\"1261\">\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr>\n\u003cbr data-start=\"1409\" data-end=\"1412\">\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr>\n\u003cbr data-start=\"1516\" data-end=\"1519\">\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr>\n\u003cbr data-start=\"1568\" data-end=\"1571\">\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr>\n\u003cbr data-start=\"1654\" data-end=\"1657\">\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr>\n\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr>\n\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr>\n\u003cbr data-start=\"2218\" data-end=\"2221\">\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr>\n\u003cbr data-start=\"2292\" data-end=\"2295\">\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr>\n\u003cbr data-start=\"2403\" data-end=\"2406\">\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr>\n\u003cbr data-start=\"2460\" data-end=\"2463\">\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr>\n\u003cbr data-start=\"2543\" data-end=\"2546\">\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr>\n\u003cbr data-start=\"2666\" data-end=\"2669\">\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr>\n\u003cbr data-start=\"2852\" data-end=\"2855\">\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr>\n\u003cbr data-start=\"2929\" data-end=\"2932\">\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr>\n\u003cbr data-start=\"3078\" data-end=\"3081\">\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr>\n\u003cbr data-start=\"3919\" data-end=\"3922\">\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"3937\" data-end=\"3940\">\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr>\n\u003cbr data-start=\"4327\" data-end=\"4330\">\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr>\n\u003cbr data-start=\"4372\" data-end=\"4375\">\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr>\n\u003cbr data-start=\"4793\" data-end=\"4796\">\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr>\n\u003cbr data-start=\"4828\" data-end=\"4831\">\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr>\n\u003cbr data-start=\"5139\" data-end=\"5142\">\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr>\n\u003cbr data-start=\"5167\" data-end=\"5170\">\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr>\n\u003cbr data-start=\"5267\" data-end=\"5270\">\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr>\n\u003cbr data-start=\"5831\" data-end=\"5834\">\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr>\n\u003cbr data-start=\"5927\" data-end=\"5930\">\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr>\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\">\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr>\n\u003cbr data-start=\"6599\" data-end=\"6602\">\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr>\n\u003cbr data-start=\"6844\" data-end=\"6847\">\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6893\" data-end=\"6896\">\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6931\" data-end=\"6934\">\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr>\n\u003cbr data-start=\"6988\" data-end=\"6991\">\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"530\" data-end=\"533\">\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr>\n\u003cbr data-start=\"831\" data-end=\"834\">\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"858\" data-end=\"861\">\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr>\n\u003cbr data-start=\"1137\" data-end=\"1140\">\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr>\n\u003cbr data-start=\"1719\" data-end=\"1722\">\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr>\n\u003cbr data-start=\"2063\" data-end=\"2066\">\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr>\n\u003cbr data-start=\"2155\" data-end=\"2158\">\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr>\n\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr>\n\u003cbr data-start=\"2286\" data-end=\"2289\">\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr>\n\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr>\n\u003cbr data-start=\"2491\" data-end=\"2494\">\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr>\n\u003cbr data-start=\"2624\" data-end=\"2627\">\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr>\n\u003cbr data-start=\"2862\" data-end=\"2865\">\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr>\n\u003cbr data-start=\"3075\" data-end=\"3078\">\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr>\n\u003cbr data-start=\"3134\" data-end=\"3137\">\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr>\n\u003cbr data-start=\"3361\" data-end=\"3364\">\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr>\n\u003cbr data-start=\"3437\" data-end=\"3440\">\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr>\n\u003cbr data-start=\"3656\" data-end=\"3659\">\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr>\n\u003cbr data-start=\"3698\" data-end=\"3701\">\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr>\n\u003cbr data-start=\"5088\" data-end=\"5091\">\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr>\n\u003cbr data-start=\"5120\" data-end=\"5123\">\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr>\n\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr>\n\u003cbr data-start=\"6423\" data-end=\"6426\">\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"6452\" data-end=\"6455\">\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr>\n\u003cbr data-start=\"6772\" data-end=\"6775\">\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr>\n\u003cbr data-start=\"128\" data-end=\"131\">\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr>\n\u003cbr data-start=\"179\" data-end=\"182\">\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr>\n\u003cbr data-start=\"234\" data-end=\"237\">\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr>\n\u003cbr data-start=\"547\" data-end=\"550\">\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr>\n\u003cbr data-start=\"862\" data-end=\"865\">\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"893\" data-end=\"896\">\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr>\n\u003cbr data-start=\"1044\" data-end=\"1047\">\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr>\n\u003cbr data-start=\"1484\" data-end=\"1487\">\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr>\n\u003cbr data-start=\"1848\" data-end=\"1851\">\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr>\n\u003cbr data-start=\"1901\" data-end=\"1904\">\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr>\n\u003cbr data-start=\"2033\" data-end=\"2036\">\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr>\n\u003cbr data-start=\"2247\" data-end=\"2250\">\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr>\n\u003cbr data-start=\"2334\" data-end=\"2337\">\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr>\n\u003cbr data-start=\"2393\" data-end=\"2396\">\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr>\n\u003cbr data-start=\"2430\" data-end=\"2433\">\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr>\n\u003cbr data-start=\"2655\" data-end=\"2658\">\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr>\n\u003cbr data-start=\"2982\" data-end=\"2985\">\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr>\n\u003cbr data-start=\"3324\" data-end=\"3327\">\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr>\n\u003cbr data-start=\"3654\" data-end=\"3657\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr>\n\u003cbr data-start=\"3686\" data-end=\"3689\">\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr>\n\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr>\n\u003cbr data-start=\"3792\" data-end=\"3795\">\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr>\n\u003cbr data-start=\"4293\" data-end=\"4296\">\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr>\n\u003cbr data-start=\"4535\" data-end=\"4538\">\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"4566\" data-end=\"4569\">\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr>\n\u003cbr data-start=\"4624\" data-end=\"4627\">\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr>\n\u003cbr data-start=\"4671\" data-end=\"4674\">\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr>\n\u003cbr data-start=\"4939\" data-end=\"4942\">\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr>\n\u003cbr data-start=\"4972\" data-end=\"4975\">\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr>\n\u003cbr data-start=\"5104\" data-end=\"5107\">\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr>\n\u003cbr data-start=\"5245\" data-end=\"5248\">\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr>\n\u003cbr data-start=\"5299\" data-end=\"5302\">\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr>\n\u003cbr data-start=\"5461\" data-end=\"5464\">\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr>\n\u003cbr data-start=\"6270\" data-end=\"6273\">\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6294\" data-end=\"6297\">\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6324\" data-end=\"6327\">\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6392\" data-end=\"6395\">\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"headTitle": "Check, Please! Bay Area reviews: Grossman’s Noshery & Bar, Jackie’s Place, Crescent Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers 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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro | KQED",
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"headline": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers 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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 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\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\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-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.esporao.com/en/\">\u003cspan style=\"color: #339966\">2022 Esporão Reserva Branco\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Alentejo, Portugal $23\u003c/em>\u003cbr>\nAs a lover of Portuguese wines, I constantly recommend them for a combination of uniqueness, quality, and affordability. One of my top picks for all three of these criteria are the wines from Esporão. Their Reserva line hailing from an area called the Alentejo, truly represents Portugal in a glass. This lusciously fresh white is crafted from a blend of local grape varieties named Antão Vaz, Arinto, and Roupeiro. What results is a wine with vibrancy and complexity that pairs with a variety of dishes including delicate grilled fish and spicy pulled pork. Dry yet fruity, it’s a white wine for warm days and cool nights.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lapostollewines.com/en/home/\">2022 Lapostolle ‘Grand Selection’ Sauvignon Blanc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Valle Del Rapel, Chile $15\u003c/em>\u003cbr>\nHaving had the privilege to travel to Chile multiple times, one of my most memorable visits was to Lapostolle’s winery in Apalta. Founded in 1994 by French owners Alexandra Marnier Lapostolle and her husband Cyril de Bournet, of the famed, centuries-old French wine and spirits family, Lapostolle has become a key player in Chile. Their Chilean wines range from affordable sippers to collectable bottles ranking among the world’s best. As the winery says, their wines are French in essence, Chilean by birth. This lively, lovely Sauvignon Blanc certainly encapsulates that phrase. The white’s crisp, citrus flavors are accented by mineral-laden complexity. A classic yet affordable sipper that ranks among my “best value whites” on the market today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.dallaterra.com/tech-sheet/tenuta-whitaker-mozia-grillo-sicilia-doc\">\u003cspan style=\"color: #339966\">2022 Tenuta Whitaker ‘Mozia’ Grillo\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sicilia DOC, Italy $30\u003c/em>\u003cbr>\nGrillo (\u003cem>pronounced GREE-low\u003c/em>) from Sicily is a hidden treasure in the world of white wine. A local grape variety known for producing fortified Marsala, the last decade has seen a rise in dry versions from Sicily. The Mozia Grillo, however, is a culinary treasure. Full-bodied with peach flavors and floral, herbal aromas, it’s a singular white that is meant to savor alone or with food. Why is it so special? Mozia is a small island in the Marsala lagoon in Sicily. In the 1800’s the Whitaker family bought the historic island. They partnered with highly regarded Sicilian wine producer, Tasca d’Almerita, to make a limited amount of Grillo from Mozia. A beauty to sip.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 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\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\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-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.esporao.com/en/\">\u003cspan style=\"color: #339966\">2022 Esporão Reserva Branco\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Alentejo, Portugal $23\u003c/em>\u003cbr>\nAs a lover of Portuguese wines, I constantly recommend them for a combination of uniqueness, quality, and affordability. One of my top picks for all three of these criteria are the wines from Esporão. Their Reserva line hailing from an area called the Alentejo, truly represents Portugal in a glass. This lusciously fresh white is crafted from a blend of local grape varieties named Antão Vaz, Arinto, and Roupeiro. What results is a wine with vibrancy and complexity that pairs with a variety of dishes including delicate grilled fish and spicy pulled pork. Dry yet fruity, it’s a white wine for warm days and cool nights.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lapostollewines.com/en/home/\">2022 Lapostolle ‘Grand Selection’ Sauvignon Blanc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Valle Del Rapel, Chile $15\u003c/em>\u003cbr>\nHaving had the privilege to travel to Chile multiple times, one of my most memorable visits was to Lapostolle’s winery in Apalta. Founded in 1994 by French owners Alexandra Marnier Lapostolle and her husband Cyril de Bournet, of the famed, centuries-old French wine and spirits family, Lapostolle has become a key player in Chile. Their Chilean wines range from affordable sippers to collectable bottles ranking among the world’s best. As the winery says, their wines are French in essence, Chilean by birth. This lively, lovely Sauvignon Blanc certainly encapsulates that phrase. The white’s crisp, citrus flavors are accented by mineral-laden complexity. A classic yet affordable sipper that ranks among my “best value whites” on the market today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.dallaterra.com/tech-sheet/tenuta-whitaker-mozia-grillo-sicilia-doc\">\u003cspan style=\"color: #339966\">2022 Tenuta Whitaker ‘Mozia’ Grillo\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sicilia DOC, Italy $30\u003c/em>\u003cbr>\nGrillo (\u003cem>pronounced GREE-low\u003c/em>) from Sicily is a hidden treasure in the world of white wine. A local grape variety known for producing fortified Marsala, the last decade has seen a rise in dry versions from Sicily. The Mozia Grillo, however, is a culinary treasure. Full-bodied with peach flavors and floral, herbal aromas, it’s a singular white that is meant to savor alone or with food. Why is it so special? Mozia is a small island in the Marsala lagoon in Sicily. In the 1800’s the Whitaker family bought the historic island. They partnered with highly regarded Sicilian wine producer, Tasca d’Almerita, to make a limited amount of Grillo from Mozia. A beauty to sip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 10, airs Thursday, January 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Laissez les bons temps rouler! Located on San Francisco’s Fisherman’s Wharf, \u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> offers a taste of the bayou. Their menu boasts the best of New Orleans, from shrimp po’ boys to seafood gumbo, brimming with classic and exuberant Creole and Cajun flavors. Then, in Santa Clara, \u003cstrong>La Casa Mia\u003c/strong> is home to comforting umami-filled cuisine with an unexpected twist, bringing Japanese-Italian fusion to the Bay. Sea urchin pasta and mentaiko mochi pizza are examples of surprising culinary delights difficult to find outside Japan — until now! Finally, \u003cstrong>Yak and Yeti\u003c/strong> Restaurant and Bar serves up Indian, Nepalese and Tibetian flavors in colorful, cozy quarters. From sizzling shrimp tandoor to delectable dal, this beloved Napa restaurant brings the Himalayas to the heart of wine country.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22020\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22020\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alisa Baccam, Paul Henderson and Nipa Bhatt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://queenslapoboyscafe.com/\">\u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lacasamiarestaurant.com/\">\u003cstrong>La Casa Mia\u003c/strong> (Santa Clara)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://yakandyetinapa.com/\">\u003cstrong>Yak and Yeti\u003c/strong> (Napa)\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-22046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1020x1155.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-768x870.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1356x1536.jpg 1356w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1809x2048.jpg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1920x2174.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.grahams-port.com/home.php\">\u003cstrong>W. & J. Graham’s 10 Years Tawny\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Porto, Portugal $35\u003c/em>\u003cbr>\nWhen it comes to drinking dessert, I’m always looking for the chance to share my Port passion. True Port (or Porto) hails from Portugal. This delicious elixir dates back centuries with a history as rich as its taste. One of my favorite styles is amber-hued Tawny. Aged in wood for many years, it can come primarily in 10, 20 and 30 Years styles and even single vintage bottlings. The Graham’s 10 Years Porto is a particular favorite of mine for its notes of orange peel, apricot, and butterscotch. It’s lightly sweet and pairs beautifully with savory blue cheese or creamy crème brulee. Tipple a Tawny for a true treat.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://fetzer.com\">\u003cstrong>Fetzer ‘Lo & Behold’ Sauvignon Blanc\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Chile $9\u003c/em>\u003cbr>\nFetzer is a leader in sustainability in California…and beyond. This fun wine is an easy quaffer for those looking to lighten up their drinks in both calories and alcohol. A standard glass is 80 calories and about 8.5 percent alcohol versus around 13-14 percent for most other whites. It’s crisp, juicy, and ideal for salads or snacks like guacamole and chips and a veggie platter with ranch dip.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://drinksovi.com/\">\u003cstrong>Sovi Sparkling Rosé, Non-Alcoholic Wine\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Clarksburg, California $30 (four pack of 250ml cans)\u003c/em>\u003cbr>\nThe non-alcohol drinks trend is hot. Why not enjoy a glass (or can) even if you don’t want the alcohol? With Sovi wines you don’t need to sacrifice flavor or quality. Founded by a sommelier/wine industry couple – Julia and Alex Littauer – this emerging brand is one to check out. Their sparkling pink in can captures red berry freshness, light fizz, and a dry finish. It’s ideal for sipping on the go or enjoying with Tuesday night takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 10, airs Thursday, January 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Laissez les bons temps rouler! Located on San Francisco’s Fisherman’s Wharf, \u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> offers a taste of the bayou. Their menu boasts the best of New Orleans, from shrimp po’ boys to seafood gumbo, brimming with classic and exuberant Creole and Cajun flavors. Then, in Santa Clara, \u003cstrong>La Casa Mia\u003c/strong> is home to comforting umami-filled cuisine with an unexpected twist, bringing Japanese-Italian fusion to the Bay. Sea urchin pasta and mentaiko mochi pizza are examples of surprising culinary delights difficult to find outside Japan — until now! Finally, \u003cstrong>Yak and Yeti\u003c/strong> Restaurant and Bar serves up Indian, Nepalese and Tibetian flavors in colorful, cozy quarters. From sizzling shrimp tandoor to delectable dal, this beloved Napa restaurant brings the Himalayas to the heart of wine country.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22020\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22020\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alisa Baccam, Paul Henderson and Nipa Bhatt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://queenslapoboyscafe.com/\">\u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lacasamiarestaurant.com/\">\u003cstrong>La Casa Mia\u003c/strong> (Santa Clara)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://yakandyetinapa.com/\">\u003cstrong>Yak and Yeti\u003c/strong> (Napa)\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-22046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1020x1155.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-768x870.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1356x1536.jpg 1356w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1809x2048.jpg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1920x2174.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JMFypAwGeQw\u003c/p>\n\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San 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(Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JMFypAwGeQw'\n title='//www.youtube.com/embed/JMFypAwGeQw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the 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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener 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=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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},
"closealltabs": {
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"jerrybrown": {
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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},
"link": "/radio/program/planet-money",
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