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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with 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Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district",
"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District",
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"headTitle": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Comal, Hook Fish Co, Jo’s Modern Thai",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 4, airs Thursday, May 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>A bustling, open kitchen greets you at Berkeley’s \u003cstrong>Comal\u003c/strong>, a go-to spot for fresh, handmade tortillas, tequila flights and other regional Oaxacan favorites. With a lush, intimate patio and al fresco beer garden, this Michelin Bib Gourmand-recognized spot is a perfect place to indulge with a craft cocktail or signature shareable snack. Then, tucked away in Mill Valley’s Tam Junction, \u003cstrong>Hook Fish Co\u003c/strong> prepares sustainable seafood in mellow yet mouthwatering ways, from loaded fish burritos to delicate, citrus-forward poke and ceviche. Finally, in Oakland, at yet another Bib Gourmand-recognized joint, \u003cstrong>Jo’s Modern Thai\u003c/strong> is a date night destination for those in the mood to fall in love – with bold, fragrant Thai dishes! Inspired by and embodying tropical vibes, Jo’s pairs traditional Thai recipes with familiar California ingredients. Reporter Cecilia Phillips closes out this week’s episode with a visit to \u003cstrong>Presidio Tunnel Tops\u003c/strong>, San Francisco’s new federal park, a 14-acre urban oasis with unbeatable views of the Golden Gate Bridge; there, she samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food and more.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21774 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julie Wong, Alexander Coughlin and Nina Moreno 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=\"https://comalberkeley.com\">\u003cb>Comal\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hookfishco.com\">\u003cstrong>Hook Fish Co\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.josmodernthai.com\">\u003cstrong>Jo’s Modern Thai\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.presidiotunneltops.gov/\">\u003cstrong>Presidio Pop Up at Presidio Tunnel Tops\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=\"aligncenter wp-image-21775 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1920x1280.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/small-lot/2019-brut-rose-methode-champenoise-2019\">\u003cstrong>2019 Cuvaison Brut Rosé, Méthode Champenoise\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Los Carneros, Napa Valley, California, $60\u003cbr>\n\u003c/em>Cuvaison is a Napa classic. Founded in 1979, it crafts wines of elegance and complexity from the cool climate Carneros region. This Rosé sparkling is fruit driven yet dry and crisp. Made with a blend of Pinot Noir and Chardonnay in the traditional method (with the bubbles formed in each bottle), this pink is perfect to pair with sweet and spicy shrimp cocktail or mushroom-topped pork tenderloin…or simply sip by itself and appreciate life!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theoremvineyards.com/wines/chardonnay/\">2020 Theorem Vineyards Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Moon Mountain District, Sonoma County, California, $58\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Only the third Chardonnay bottling from Theorem, this unique white showcases the purity and purpose of world-class Chardonnay. The grapes hail from their high-elevation vineyards at the top of Sonoma’s Moon Mountain District. Warm daytime temperatures coupled with cool nighttime breezes results in Chardonnay with lush generosity on the palate balanced with vibrancy and freshness. This wine is a beauty to explore and enjoy.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://vsptwinegroup.com/en/marcas/cabo-de-hornos/\">2018 Viña San Pedro ‘Cabo de Hornos’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>D.O. Valle del Cachapaol, Chile, $80\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Cabernet Sauvignon lovers and collectors usually gravitate towards bottlings from California’s Napa Valley or Bordeaux in France, but there are other places to look for cellar-worthy bottles. One of those spots is Chile and one of those wines is Cabo de Hornos. It’s a stunning red rooted in the volcanic soils of the Andes Mountains. Intense aromas of dark fruit and spice are followed by a lush texture with toothy tannins that allow for years of ageing. But you don’t have to wait to drink this Cabernet. With a few hours of decanting, it’s a sumptuous sip to pair alongside filet mignon or mushroom risotto.\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 4, airs Thursday, May 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>A bustling, open kitchen greets you at Berkeley’s \u003cstrong>Comal\u003c/strong>, a go-to spot for fresh, handmade tortillas, tequila flights and other regional Oaxacan favorites. With a lush, intimate patio and al fresco beer garden, this Michelin Bib Gourmand-recognized spot is a perfect place to indulge with a craft cocktail or signature shareable snack. Then, tucked away in Mill Valley’s Tam Junction, \u003cstrong>Hook Fish Co\u003c/strong> prepares sustainable seafood in mellow yet mouthwatering ways, from loaded fish burritos to delicate, citrus-forward poke and ceviche. Finally, in Oakland, at yet another Bib Gourmand-recognized joint, \u003cstrong>Jo’s Modern Thai\u003c/strong> is a date night destination for those in the mood to fall in love – with bold, fragrant Thai dishes! Inspired by and embodying tropical vibes, Jo’s pairs traditional Thai recipes with familiar California ingredients. Reporter Cecilia Phillips closes out this week’s episode with a visit to \u003cstrong>Presidio Tunnel Tops\u003c/strong>, San Francisco’s new federal park, a 14-acre urban oasis with unbeatable views of the Golden Gate Bridge; there, she samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food and more.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21774 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julie Wong, Alexander Coughlin and Nina Moreno 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=\"https://comalberkeley.com\">\u003cb>Comal\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hookfishco.com\">\u003cstrong>Hook Fish Co\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.josmodernthai.com\">\u003cstrong>Jo’s Modern Thai\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.presidiotunneltops.gov/\">\u003cstrong>Presidio Pop Up at Presidio Tunnel Tops\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=\"aligncenter wp-image-21775 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1920x1280.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\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.cuvaison.com/wines/small-lot/2019-brut-rose-methode-champenoise-2019\">\u003cstrong>2019 Cuvaison Brut Rosé, Méthode Champenoise\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Los Carneros, Napa Valley, California, $60\u003cbr>\n\u003c/em>Cuvaison is a Napa classic. Founded in 1979, it crafts wines of elegance and complexity from the cool climate Carneros region. This Rosé sparkling is fruit driven yet dry and crisp. Made with a blend of Pinot Noir and Chardonnay in the traditional method (with the bubbles formed in each bottle), this pink is perfect to pair with sweet and spicy shrimp cocktail or mushroom-topped pork tenderloin…or simply sip by itself and appreciate life!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theoremvineyards.com/wines/chardonnay/\">2020 Theorem Vineyards Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Moon Mountain District, Sonoma County, California, $58\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Only the third Chardonnay bottling from Theorem, this unique white showcases the purity and purpose of world-class Chardonnay. The grapes hail from their high-elevation vineyards at the top of Sonoma’s Moon Mountain District. Warm daytime temperatures coupled with cool nighttime breezes results in Chardonnay with lush generosity on the palate balanced with vibrancy and freshness. This wine is a beauty to explore and enjoy.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://vsptwinegroup.com/en/marcas/cabo-de-hornos/\">2018 Viña San Pedro ‘Cabo de Hornos’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>D.O. Valle del Cachapaol, Chile, $80\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Cabernet Sauvignon lovers and collectors usually gravitate towards bottlings from California’s Napa Valley or Bordeaux in France, but there are other places to look for cellar-worthy bottles. One of those spots is Chile and one of those wines is Cabo de Hornos. It’s a stunning red rooted in the volcanic soils of the Andes Mountains. Intense aromas of dark fruit and spice are followed by a lush texture with toothy tannins that allow for years of ageing. But you don’t have to wait to drink this Cabernet. With a few hours of decanting, it’s a sumptuous sip to pair alongside filet mignon or mushroom risotto.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 10, airs Thursday, September 29, 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>Located in the heart of Union City, \u003cstrong>Bar Bay Grill\u003c/strong> brings the heat with their flavorful Asian fusion bar bites served alongside a wide selection of sake, soju, beer and wine. Then, tucked away in downtown Oakland, \u003cstrong>Rio California\u003c/strong> brings tropical vibes to historic Preservation Park, serving up both popular Brazilian street foods and classic Caribbean favorites for lunch. Next, in the South Bay, \u003cstrong>Flowers Saratoga\u003c/strong> elevates shareable plates with seasonal ingredients and imaginative twists on New American standbys. Finally, reporter Cecilia Phillips heads to Oakland’s Fruitvale neighborhood to check out \u003cstrong>Korner Kitchen & Bar\u003c/strong>, a unique commissary kitchen with rotating vendors, a sizable cocktail bar, and an ample outdoor dining space.\u003c/p>\n\u003cfigure id=\"attachment_21555\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21555 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg\" alt=\"\" width=\"640\" height=\"279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-800x348.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-160x70.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-768x334.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1536x668.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050.jpeg 1689w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tamra Ancona, Tony Gauthier, and Iona Childers 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://yelp.com/biz/bar-bay-grill-union-city\">\u003cstrong>Bar Bay Grill\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://riocalifornia.com\">\u003cstrong>Rio California\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flowerssaratoga.com\">Flowers Saratoga\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.korneroakland.com/\">\u003cstrong>Korner Kitchen & Bar\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-21560 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.Titusvineyards.com\">\u003cstrong>2021 Titus Vineyards Sauvignon Blanc\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Napa Valley, California, $36\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An under-the-radar Napa Valley classic, Titus crafts wines of purity and concentration. Primarily a red wine house, this sleek white showcases a fresh fruit bowl of flavors from Sauvignon Blanc with a kiss of Viognier. Juicy citrus and floral notes tease you at first sniff and by the first sip, you’re hooked. Crisp and racy, it’s a wine to pique your palate and quench your thirst at the same time. It ranks among the top tier of California Sauvignon Blancs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.symington.com/\">2019 Dow’s Vale do Bomfim\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Douro, Portugal, $13\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>As one of the best dry red wine bargains on the market, this Portuguese bottling punches far above its quality weight class. The famed Symington family who owns world-class estates across Portugal makes both fortified, age-worthy Ports and drinkable dry table wines hailing from the Douro. This deeply hued wine opens with dark berry and floral notes followed by hints of minerality and spice. On the palate it’s smooth and intense yet vibrant owing to the blend of grape varieties typically used to make Port-style wines. This is a year-round red you’ll want to serve all evening long.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://earlstevensselections.com/\">Earl Stevens Selections, Prosecco Rosé, DOC\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Italy, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>You can’t get prettier-in-pink than when gazing at glass filled with this garnet bubbly. Taking a sip is like popping a fresh grape in your mouth – juicy and succulent with appealing flavors of strawberry, peaches and cream. The fizz and freshness balance the slightly sweet fruit notes of the wine making it an ideal way to kick off any day – or night’s festivities. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 10, airs Thursday, September 29, 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>Located in the heart of Union City, \u003cstrong>Bar Bay Grill\u003c/strong> brings the heat with their flavorful Asian fusion bar bites served alongside a wide selection of sake, soju, beer and wine. Then, tucked away in downtown Oakland, \u003cstrong>Rio California\u003c/strong> brings tropical vibes to historic Preservation Park, serving up both popular Brazilian street foods and classic Caribbean favorites for lunch. Next, in the South Bay, \u003cstrong>Flowers Saratoga\u003c/strong> elevates shareable plates with seasonal ingredients and imaginative twists on New American standbys. Finally, reporter Cecilia Phillips heads to Oakland’s Fruitvale neighborhood to check out \u003cstrong>Korner Kitchen & Bar\u003c/strong>, a unique commissary kitchen with rotating vendors, a sizable cocktail bar, and an ample outdoor dining space.\u003c/p>\n\u003cfigure id=\"attachment_21555\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21555 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg\" alt=\"\" width=\"640\" height=\"279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-800x348.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-160x70.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-768x334.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1536x668.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050.jpeg 1689w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tamra Ancona, Tony Gauthier, and Iona Childers 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://yelp.com/biz/bar-bay-grill-union-city\">\u003cstrong>Bar Bay Grill\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://riocalifornia.com\">\u003cstrong>Rio California\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flowerssaratoga.com\">Flowers Saratoga\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.korneroakland.com/\">\u003cstrong>Korner Kitchen & Bar\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-21560 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 8, airs Thursday, September 15, 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>In Palo Alto, \u003cstrong>Ettan\u003c/strong> brings vibrant California flair and fresh flavors to traditional Indian fare, showcasing the richness, complexity, and variety of regional Indian cuisine. Then, in San Francisco, \u003cstrong>Octavia\u003c/strong> celebrates seasonal ingredients from local farms with an ever-changing menu of hand-cut pastas, inspired soups, and artistic desserts. 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Finally, reporter Cecilia Phillips makes delicious discoveries from snack vendors and the quarter-mile produce aisle at the \u003cstrong>San Jose Flea Market\u003c/strong>, which has served the community since 1960.\u003c/p>\n\u003cfigure id=\"attachment_21536\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21536 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbi Nussbaum Cohen, Sanchita Saxena, and Anthony Dazhan 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://ettanrestaurant.com\">\u003cstrong>Ettan | Palo Alto\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://octavia-sf.com\">\u003cstrong>Octavia | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sueskitchenca.com\">\u003cstrong>Sue’s Kitchen | El Sobrante\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sjfm.com/\">\u003cstrong>San Jose Flea Market | San Jose\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=\"alignleft wp-image-21537 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg\" alt=\"\" width=\"640\" height=\"736\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-800x920.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-768x883.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1336x1536.jpg 1336w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1781x2048.jpg 1781w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2021-Soliloquy/\">\u003cstrong>2021 Flora Springs Soliloquy White Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $60\u003c/em>\u003cbr>\nThis wine is stunning in its singularity. More than three decades ago Flora Springs knew that a small block of their Sauvignon Blanc was different and exceptional. After testing confirmed it was a clone of the variety unique to their property, they nurtured it through hard times and now use it as the basis for their high-end Soliloquy. This beautifully balanced blend of Sauvignon Blanc, Chardonnay and Malvasia is layered with floral aromatics and a lush texture that wraps around a core of taut acidity and citrusy freshness. Easy to savor for cocktail hour, it truly belongs on the table with a wide range of dishes from grilled swordfish to veal piccata.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dallaterra.com/producer/la-valentina\">\u003cstrong>2021 La Valentina Cerasuolo d’Abruzzo DOC\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Italy, $16\u003cbr>\n\u003c/em>As a lover of pink wines, I’m always searching for out-of-the ordinary examples to sip and share. This is one of my favorites. Italian rosato is dubbed cerasuolo in the Abruzzo region, and the garnet-hued La Valentina is pure joy in a glass. Crafted from juice drawn from deep red Montepulciano grapes used to make their Montepulciano d’Abruzzo, this succulent, complex, cherry-berry red is an explosion of flavor. Make sure to seek out this delectable bottling and buy it by the case. You’ll quickly understand my passion for this pink.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bvwines.com/en/2018-reserve-tapestry-red-wine/8033835.html\">\u003cstrong>2018 Beaulieu Vineyard Tapestry Reserve Red Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $65\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic producers, this Cabernet-focused house has been making world-class wines for more than a century. The Tapestry red blend is a seamless fabric of flavor and finesse. Crafted primarily with Cabernet Sauvignon to give structure and depth, it is layered with Merlot, Cabernet Franc, Petite Verdot and Malbec. These Bordeaux-heritage grape varieties express their California roots with herbal, deep-fruited aromas and a supple, rich texture. Enjoy now with a few hours of decanting and paired alongside a filet mignon or cellar for up to a decade to gain even more complexity.\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 17, episode 8, airs Thursday, September 15, 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>In Palo Alto, \u003cstrong>Ettan\u003c/strong> brings vibrant California flair and fresh flavors to traditional Indian fare, showcasing the richness, complexity, and variety of regional Indian cuisine. Then, in San Francisco, \u003cstrong>Octavia\u003c/strong> celebrates seasonal ingredients from local farms with an ever-changing menu of hand-cut pastas, inspired soups, and artistic desserts. Next, \u003cstrong>Sue’s Kitchen\u003c/strong> in El Sobrante honors the family’s Laotian heritage with a selection of authentic dishes from their homeland. Finally, reporter Cecilia Phillips makes delicious discoveries from snack vendors and the quarter-mile produce aisle at the \u003cstrong>San Jose Flea Market\u003c/strong>, which has served the community since 1960.\u003c/p>\n\u003cfigure id=\"attachment_21536\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21536 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbi Nussbaum Cohen, Sanchita Saxena, and Anthony Dazhan 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://ettanrestaurant.com\">\u003cstrong>Ettan | Palo Alto\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://octavia-sf.com\">\u003cstrong>Octavia | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sueskitchenca.com\">\u003cstrong>Sue’s Kitchen | El Sobrante\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sjfm.com/\">\u003cstrong>San Jose Flea Market | San Jose\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=\"alignleft wp-image-21537 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg\" alt=\"\" width=\"640\" height=\"736\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-800x920.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-768x883.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1336x1536.jpg 1336w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1781x2048.jpg 1781w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\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.florasprings.com/product-detail/product/2021-Soliloquy/\">\u003cstrong>2021 Flora Springs Soliloquy White Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $60\u003c/em>\u003cbr>\nThis wine is stunning in its singularity. More than three decades ago Flora Springs knew that a small block of their Sauvignon Blanc was different and exceptional. After testing confirmed it was a clone of the variety unique to their property, they nurtured it through hard times and now use it as the basis for their high-end Soliloquy. This beautifully balanced blend of Sauvignon Blanc, Chardonnay and Malvasia is layered with floral aromatics and a lush texture that wraps around a core of taut acidity and citrusy freshness. Easy to savor for cocktail hour, it truly belongs on the table with a wide range of dishes from grilled swordfish to veal piccata.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dallaterra.com/producer/la-valentina\">\u003cstrong>2021 La Valentina Cerasuolo d’Abruzzo DOC\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Italy, $16\u003cbr>\n\u003c/em>As a lover of pink wines, I’m always searching for out-of-the ordinary examples to sip and share. This is one of my favorites. Italian rosato is dubbed cerasuolo in the Abruzzo region, and the garnet-hued La Valentina is pure joy in a glass. Crafted from juice drawn from deep red Montepulciano grapes used to make their Montepulciano d’Abruzzo, this succulent, complex, cherry-berry red is an explosion of flavor. Make sure to seek out this delectable bottling and buy it by the case. You’ll quickly understand my passion for this pink.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bvwines.com/en/2018-reserve-tapestry-red-wine/8033835.html\">\u003cstrong>2018 Beaulieu Vineyard Tapestry Reserve Red Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $65\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic producers, this Cabernet-focused house has been making world-class wines for more than a century. The Tapestry red blend is a seamless fabric of flavor and finesse. Crafted primarily with Cabernet Sauvignon to give structure and depth, it is layered with Merlot, Cabernet Franc, Petite Verdot and Malbec. These Bordeaux-heritage grape varieties express their California roots with herbal, deep-fruited aromas and a supple, rich texture. Enjoy now with a few hours of decanting and paired alongside a filet mignon or cellar for up to a decade to gain even more complexity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 3
},
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}
},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
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"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"source": "kqed",
"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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},
"link": "/radio/program/morning-edition"
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