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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23722\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\n\u003cdd>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/dd>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah, it looks perfect. Looks great. It’s gonna make a great bonbon.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23722\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\n\u003cdd>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/dd>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah, it looks perfect. Looks great. It’s gonna make a great bonbon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
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"headTitle": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.totalwine.com/red-wine/malbec/nico-malbec-by-laura-catena-2021-750ml/p/2126265119-1?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=1134&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BCALI%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18341122518&gclid=Cj0KCQiAnJHMBhDAARIsABr7b84jGyfOFnV2pmcEqAcwA6awYsaMRF2TaOtiJ58JydvJ1f2guVWgFewaAhlAEALw_wcB\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90–$100\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.totalwine.com/red-wine/malbec/nico-malbec-by-laura-catena-2021-750ml/p/2126265119-1?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=1134&gclsrc=aw.ds&&pid=cpc:Performance+Max%2BUS%2BCALI%2BSTANDARD+PRIORITY::google::&gad_source=1&gad_campaignid=18341122518&gclid=Cj0KCQiAnJHMBhDAARIsABr7b84jGyfOFnV2pmcEqAcwA6awYsaMRF2TaOtiJ58JydvJ1f2guVWgFewaAhlAEALw_wcB\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90–$100\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-dacha-kitchen-bar-pizzeria-da-laura-brigitte-bistro",
"title": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro",
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"headTitle": "Check, Please! Bay Area reviews: DACHA Kitchen & Bar, Pizzeria da Laura, Brigitte Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 12, airs Thursday, November 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where \u003cstrong>DACHA\u003c/strong> pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, \u003cstrong>Pizzeria da Laura\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, \u003cstrong>Brigitte Bistro\u003c/strong> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23659\" class=\"wp-caption alignnone\" style=\"max-width: 1280px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23659 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Guests-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Candace Hynson, Rob Everett and Nala Kun from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dachaprojects.com/\">\u003cstrong>DACHA Kitchen & Bar\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pizzeriadalaura.com/\">\u003cstrong>Pizzeria da Laura\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.brigittebistropetaluma.com/\">\u003cstrong>Brigitte Bistro \u003c/strong>(Petaluma)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg\" alt=\"\" width=\"2000\" height=\"2470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-2000x2470.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-768x948.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1244x1536.jpg 1244w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2012_Wines-1658x2048.jpg 1658w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dallaterra.com/tech-sheet/adami-bosco-di-gica-brut-valdobbiadene-docg-prosecco-superiore\">\u003cspan style=\"color: #339966\">Adami “Bosco di Gica” Brut Prosecco Superiore\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Valdobbiadene DOCG, Italy $22\u003cbr>\n\u003c/em>I am an unabashed fan of top-quality Prosecco, including this classic bottling. Founded in 1920 by the Adami family, the winery sets a high bar for bubbles hailing from famous Valdobbiadene vineyards in northern Italy’s hilly Veneto region. This tongue-twisting name refers to a town that is part of the larger Conegliano Valdobbiadene Prosecco DOCG, which designates it as among the best. The Bosco di Gica name refers to a historical forest where the family’s vineyards are planted today.\u003c/p>\n\u003cp>The primary grape used is white Glera, though this sparkler has a dollop of Chardonnay. It’s aromatic, juicy and vibrant. With a creamy, softer mousse (the bubbles part), it’s the ideal option for a brunch wine pairing with egg casserole, ham, quiche and fruit, but my favorite is alongside sushi at dinner time. With the Adami’s affordable price tag, you’ll want to stock up on this winning wine. It’s an Italian treasure.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.sadlerswellwine.com\">\u003cspan style=\"color: #339966\">Sadler’s Well 2024 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Monterey County, California $35\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Chardonnay grown in cool-climate Monterey County, running along the central California coast, expresses a distinct character. This refreshing and complex white embodies the area with its dash of class. Ripe melon and pear aromas and flavors are what titillate your palate, but it’s the crisp minerality that sets it apart from other fruit-forward Chardonnays. Well balanced and delicious, it’s a wine to try with flavorful fish dishes, chicken or pork in mustard-based sauces, or creamy cheeses like Brie and Camembert.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.calerawine.com\">\u003cspan style=\"color: #339966\">Calera 2021 “Muns Vineyard” Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Santa Cruz Mountains, California $59\u003c/em>\u003cb>\u003cbr>\n\u003c/b>When it comes to California Pinot Noir, one of the icons is Calera. In 1975, founder Josh Jensen discovered a streak of limestone soils running through the Gabilan Mountains of California’s Central Coast. Jensen was a French Burgundy lover, and he knew these similarly unique soils and climate would be a perfect place to grow Pinot Noir. He quietly began crafting some of the state’s best pinot noir, which grew over the years to the status of vying with the best in the world.\u003c/p>\n\u003cp>Their Muns Vineyard bottling is compelling because it hails from another rugged, high-altitude place in the nearby Santa Cruz Mountains. The vineyard is in eyesight of Monterey Bay, and the Pinot produced there expresses cool-climate elegance and intensity in the bottle. Swirl and smell the wine. Aromas of wild strawberry, cherry and red fruits jump from the glass. When you taste it, the fruit notes become even more intense, followed by long-lasting flavors of tea leaves and a hint of spice wrapped in a silky texture. It’s a red to enjoy now with beef bourguignon and grilled salmon, or simply sip it fireside and savor the flavor.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"209\" data-end=\"221\">Sbrocco:\u003c/strong> Eastern European brunch in San Francisco.\u003cbr data-start=\"263\" data-end=\"266\">\u003cstrong data-start=\"266\" data-end=\"277\">Hynson:\u003c/strong> There are so many options.\u003cbr data-start=\"304\" data-end=\"307\">\u003cstrong data-start=\"307\" data-end=\"319\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Mix-and-match pies by a world pizza champion in Berkeley.\u003cbr data-start=\"377\" data-end=\"380\">\u003cstrong data-start=\"380\" data-end=\"392\">Everett:\u003c/strong> You could feed a fraternity with this pizza.\u003cbr data-start=\"437\" data-end=\"440\">\u003cstrong data-start=\"440\" data-end=\"452\">Sbrocco:\u003c/strong> And French favorites in Petaluma.\u003cbr data-start=\"486\" data-end=\"489\">\u003cstrong data-start=\"489\" data-end=\"497\">Kun:\u003c/strong> I lost my virginity with onion soup.\u003cbr data-start=\"534\" data-end=\"537\">\u003cstrong data-start=\"537\" data-end=\"549\">Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.” I love Blinchikis.\u003cbr data-start=\"609\" data-end=\"612\">\u003cstrong data-start=\"612\" data-end=\"620\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"631\" data-end=\"634\">\u003cstrong data-start=\"634\" data-end=\"646\">Sbrocco:\u003c/strong> [Laughs] [Indistinct conversations] ♪♪ Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are stylist Candace Hynson, artist Nala Kun, and retired teacher Rob Everett. Welcome, everyone. Are you ready to have a good time?\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1159\">Kun:\u003c/strong> Thank you for having us.\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1198\">Hynson:\u003c/strong> Yes!\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1218\">Sbrocco:\u003c/strong> Nala gets things started with her go-to brunch spot. Offering traditional Eastern European dishes in a modern, welcoming space, it brings back childhood memories every time she visits. Located in San Francisco’s Lower Nob Hill, it’s DACHA Kitchen & Bar.\u003cbr>\n\u003cstrong data-start=\"72\" data-end=\"80\">Man:\u003c/strong> How are you doing?\u003cbr data-start=\"99\" data-end=\"102\">\u003cstrong data-start=\"102\" data-end=\"112\">Katya:\u003c/strong> Great to see you.\u003cbr data-start=\"130\" data-end=\"133\">\u003cstrong data-start=\"133\" data-end=\"142\" data-is-only-node=\"\">Suki:\u003c/strong> “DACHA” means summer home in Eastern European countries. And it’s a place where families gather. They create fresh food together, and they create memories together. [Indistinct chatter] We like to think that when you step through DACHA’s doors, that you are leaving the world behind and you’re coming into a place of peace, of coziness, of love.\u003cbr data-start=\"488\" data-end=\"491\">\u003cstrong data-start=\"491\" data-end=\"501\">Katya:\u003c/strong> Empathy and kindness.\u003cbr data-start=\"523\" data-end=\"526\">\u003cstrong data-start=\"526\" data-end=\"535\">Suki:\u003c/strong> Yes. ♪♪\u003cbr data-start=\"543\" data-end=\"546\">\u003cstrong data-start=\"546\" data-end=\"556\">Katya:\u003c/strong> I am from outside of the polar circle in Russia. The name of the place is Vorkuta. So very small town.\u003cbr data-start=\"659\" data-end=\"662\">\u003cstrong data-start=\"662\" data-end=\"671\">Suki:\u003c/strong> And I am from the East Coast, from Maryland originally, but I’ve been in the Bay Area for almost 25 years. It’s such an interesting part of the world and cuisine that I did not know about before I met Katya.\u003cbr data-start=\"879\" data-end=\"882\">\u003cstrong data-start=\"882\" data-end=\"892\">Katya:\u003c/strong> We get inspiration from many countries of Eastern Europe. Usually in northern parts, it’s heavy. It’s a lot of meat. It’s a lot of potatoes to keep you warm. But of course, we use everything that California gives us. So what we are doing here, we are bringing a healthier version of Eastern European cuisine.\u003cbr data-start=\"1201\" data-end=\"1204\">\u003cstrong data-start=\"1204\" data-end=\"1213\">Suki:\u003c/strong> We also really encourage family-style eating. When I see people sharing off of each other’s plates, I love that. [Indistinct chatter] [Mixer rattling]\u003cbr data-start=\"1364\" data-end=\"1367\">\u003cstrong data-start=\"1367\" data-end=\"1377\">Katya:\u003c/strong> The bar program, I always felt very comfortable in the high-end mixology, so we wanted to build a pretty extensive menu. And of course it’s inspired with many Eastern European ingredients like Halva daiquiri.\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1598\">Suki:\u003c/strong> We also have a lot of spirit-free cocktails. We want everybody to find something delicious. When someone walks into DACHA, I want them to feel like they’ve come home, even if they’ve never been through our doors. And it’s set up in several different zones. There’s the forest room, there’s the meadow, there’s the living room, there’s the tea room, so that you can kind of choose your adventure of where you want to sit. We kind of joke that we got into this project so that we could spend more time together, and it’s like 24 hours a day, pretty much.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Katya:\u003c/strong> And it’s still not enough. [Laughs]\u003cbr data-start=\"2200\" data-end=\"2203\">\u003cstrong data-start=\"2203\" data-end=\"2212\">Suki:\u003c/strong> So we love being here and love being together. We’re very lucky.\u003cbr data-start=\"2277\" data-end=\"2280\">\u003cstrong data-start=\"2280\" data-end=\"2290\">Katya:\u003c/strong> Nice to see you!\u003cbr data-start=\"2307\" data-end=\"2310\">\u003cstrong data-start=\"2310\" data-end=\"2319\">Suki:\u003c/strong> Hello!\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2341\">Sbrocco:\u003c/strong> Now, Nala, it’s not easy to find an Eastern European restaurant in the Bay Area, is it?\u003cbr data-start=\"2429\" data-end=\"2432\">\u003cstrong data-start=\"2432\" data-end=\"2440\">Kun:\u003c/strong> That’s for sure. Yeah, especially if you’re a foodie and picky. And if you’re looking for aesthetically attractive food and atmosphere. It’s not easy to find.\u003cbr data-start=\"2599\" data-end=\"2602\">\u003cstrong data-start=\"2602\" data-end=\"2614\">Sbrocco:\u003c/strong> But you have found one, haven’t you?\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2662\">Kun:\u003c/strong> I have, yes. I’ve been lucky. I do art walks in San Francisco, and I love to end it up with my guest at DACHA.\u003cbr data-start=\"2773\" data-end=\"2776\">\u003cstrong data-start=\"2776\" data-end=\"2788\">Sbrocco:\u003c/strong> You go for brunch typically?\u003cbr data-start=\"2817\" data-end=\"2820\">\u003cstrong data-start=\"2820\" data-end=\"2828\">Kun:\u003c/strong> I do love brunches.\u003cbr data-start=\"2848\" data-end=\"2851\">\u003cstrong data-start=\"2851\" data-end=\"2863\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2871\" data-end=\"2874\">\u003cstrong data-start=\"2874\" data-end=\"2882\">Kun:\u003c/strong> So usually I crave Syrniki. It’s a love affair between pancakes and cheesecake, but it’s made with cottage cheese, so it’s full of protein and it’s good for your health.\u003cbr data-start=\"3052\" data-end=\"3055\">\u003cstrong data-start=\"3055\" data-end=\"3066\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3072\" data-end=\"3075\">\u003cstrong data-start=\"3075\" data-end=\"3083\">Kun:\u003c/strong> But she put a little bit of sugar on top and burned it. So they call it Syrniki Brulée. And they do raspberry jam, homemade, served with the sour cream. So it’s a good beautiful combination inside your mouth.\u003cbr data-start=\"3292\" data-end=\"3295\">\u003cstrong data-start=\"3295\" data-end=\"3307\">Sbrocco:\u003c/strong> Did you have that?\u003cbr data-start=\"3326\" data-end=\"3329\">\u003cstrong data-start=\"3329\" data-end=\"3341\">Everett:\u003c/strong> That was my favorite dish at DACHA. I like to call it brunch dessert.\u003cbr data-start=\"3411\" data-end=\"3414\">\u003cstrong data-start=\"3414\" data-end=\"3426\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3435\" data-end=\"3438\">\u003cstrong data-start=\"3438\" data-end=\"3446\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3466\">Everett:\u003c/strong> It has just enough brulée on the top to be interesting—\u003cbr data-start=\"3522\" data-end=\"3525\">\u003cstrong data-start=\"3525\" data-end=\"3537\">Sbrocco:\u003c/strong> To be a little bit sweet.\u003cbr data-start=\"3563\" data-end=\"3566\">\u003cstrong data-start=\"3566\" data-end=\"3578\">Everett:\u003c/strong> To be a little bit sweet. And it was just perfect. I really wanted to take some home.\u003cbr data-start=\"3664\" data-end=\"3667\">\u003cstrong data-start=\"3667\" data-end=\"3678\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"3687\" data-end=\"3690\">\u003cstrong data-start=\"3690\" data-end=\"3702\">Sbrocco:\u003c/strong> But there was none left. Ah!\u003cbr data-start=\"3731\" data-end=\"3734\">\u003cstrong data-start=\"3734\" data-end=\"3746\">Everett:\u003c/strong> There was none left.\u003cbr data-start=\"3767\" data-end=\"3770\">\u003cstrong data-start=\"3770\" data-end=\"3781\">Hynson:\u003c/strong> There was none left.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> And, Candace, did you have that dish as well?\u003cbr data-start=\"126\" data-end=\"129\">\u003cstrong data-start=\"129\" data-end=\"140\">Hynson:\u003c/strong> Yeah, I feel like third here. That was my favorite at DACHA. And also I brought my 11-month-old son with me and that was his favorite.\u003cbr data-start=\"275\" data-end=\"278\">\u003cstrong data-start=\"278\" data-end=\"290\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"301\" data-end=\"304\">\u003cstrong data-start=\"304\" data-end=\"315\">Hynson:\u003c/strong> He also loved it.\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"348\">Sbrocco:\u003c/strong> And what other things should people look for on the brunch menu?\u003cbr data-start=\"413\" data-end=\"416\">\u003cstrong data-start=\"416\" data-end=\"424\">Kun:\u003c/strong> As an Eastern European person, we do love blini, which is crepes, which is thin pancakes, right? And I love it with chicken and eggs. And the crepes are so thin and beautifully rolled. And they have a little bit of microgreens on top. So typically on a plate it’s two blinchikis and you can share it with your loved ones.\u003cbr data-start=\"746\" data-end=\"749\">\u003cstrong data-start=\"749\" data-end=\"761\">Sbrocco:\u003c/strong> I love Blinchikis.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"791\">Kun:\u003c/strong> Blinchiki.\u003cbr data-start=\"802\" data-end=\"805\">\u003cstrong data-start=\"805\" data-end=\"817\">Sbrocco:\u003c/strong> [Laughs] Blinchikis.\u003cbr data-start=\"838\" data-end=\"841\">\u003cstrong data-start=\"841\" data-end=\"853\">Everett:\u003c/strong> Did you have it with the salmon ever? The salmon is fabulous.\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"929\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"934\" data-end=\"937\">\u003cstrong data-start=\"937\" data-end=\"945\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"950\" data-end=\"953\">\u003cstrong data-start=\"953\" data-end=\"965\">Everett:\u003c/strong> It’s a savory crepe with the freshest salmon I think I’ve had in ages. And a little bit of the sour cream. And you just put it together and it’s delightful.\u003cbr data-start=\"1122\" data-end=\"1125\">\u003cstrong data-start=\"1125\" data-end=\"1136\">Hynson:\u003c/strong> Nice. I got the crepes. But I did the sweet. I did the condensed milk. Which was perfect as well. It was so yummy.\u003cbr data-start=\"1251\" data-end=\"1254\">\u003cstrong data-start=\"1254\" data-end=\"1266\">Sbrocco:\u003c/strong> So you’re going sweet on sweet.\u003cbr data-start=\"1298\" data-end=\"1301\">\u003cstrong data-start=\"1301\" data-end=\"1312\">Hynson:\u003c/strong> I know. And they brought it towards the end after we had our other dishes. So it was the perfect way to end our brunch.\u003cbr data-start=\"1432\" data-end=\"1435\">\u003cstrong data-start=\"1435\" data-end=\"1443\">Kun:\u003c/strong> What other dishes you had?\u003cbr data-start=\"1470\" data-end=\"1473\">\u003cstrong data-start=\"1473\" data-end=\"1484\">Hynson:\u003c/strong> So we started with the Latkes, the potato pancakes, with the little bit of caviar and sour cream. That— I said that the Syrniki was my favorite, but that actually might be my favorite. That was perfect. Yeah.\u003cbr data-start=\"1693\" data-end=\"1696\">\u003cstrong data-start=\"1696\" data-end=\"1708\">Sbrocco:\u003c/strong> And did your baby under a year old like the caviar?\u003cbr data-start=\"1760\" data-end=\"1763\">\u003cstrong data-start=\"1763\" data-end=\"1774\">Hynson:\u003c/strong> I did not. I was greedy. I didn’t give him any of that. That I kept all for myself.\u003cbr data-start=\"1858\" data-end=\"1861\">\u003cstrong data-start=\"1861\" data-end=\"1869\">Kun:\u003c/strong> As a Siberian, we eat red caviar pretty much every day, because it’s essential, you know. It’s omega-3.\u003cbr data-start=\"1973\" data-end=\"1976\">\u003cstrong data-start=\"1976\" data-end=\"1987\">Hynson:\u003c/strong> Ooh. Ooh!\u003cbr data-start=\"1997\" data-end=\"2000\">\u003cstrong data-start=\"2000\" data-end=\"2008\">Kun:\u003c/strong> Yeah, it’s like typical dish for morning.\u003cbr data-start=\"2050\" data-end=\"2053\">\u003cstrong data-start=\"2053\" data-end=\"2064\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2070\" data-end=\"2073\">\u003cstrong data-start=\"2073\" data-end=\"2081\">Kun:\u003c/strong> For whole family.\u003cbr data-start=\"2099\" data-end=\"2102\">\u003cstrong data-start=\"2102\" data-end=\"2114\">Sbrocco:\u003c/strong> Is this something you would make at home?\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2167\">Kun:\u003c/strong> Yes, all the time.\u003cbr data-start=\"2186\" data-end=\"2189\">\u003cstrong data-start=\"2189\" data-end=\"2201\">Sbrocco:\u003c/strong> What’s your address? Because we’ll be there.\u003cbr data-start=\"2246\" data-end=\"2249\">\u003cstrong data-start=\"2249\" data-end=\"2261\">Everett:\u003c/strong> [Laughs]\u003cbr data-start=\"2270\" data-end=\"2273\">\u003cstrong data-start=\"2273\" data-end=\"2281\">Kun:\u003c/strong> I live next to SFMoMA. But the thing is, sometimes you get lazy. You want to dress up, you want to go to places that someone takes care of you.\u003cbr data-start=\"2425\" data-end=\"2428\">\u003cstrong data-start=\"2428\" data-end=\"2439\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"2445\" data-end=\"2448\">\u003cstrong data-start=\"2448\" data-end=\"2460\">Sbrocco:\u003c/strong> Of course.\u003cbr data-start=\"2471\" data-end=\"2474\">\u003cstrong data-start=\"2474\" data-end=\"2482\">Kun:\u003c/strong> DACHA is place where they hug you. They meet you with your name. They’re like, “Nala, would you like your regular?” And I’m like, “Oh, yes.”\u003cbr data-start=\"2623\" data-end=\"2626\">\u003cstrong data-start=\"2626\" data-end=\"2638\">Sbrocco:\u003c/strong> And did you— Did you feel that level of service?\u003cbr data-start=\"2687\" data-end=\"2690\">\u003cstrong data-start=\"2690\" data-end=\"2702\">Everett:\u003c/strong> Absolutely. First of all, the bartender’s considered one of the best mixologists in San Francisco. And he created a Bloody Mary for me. He started by infusing cherry wood smoke into the glass. It was quite a show. And the Bloody Mary was delicious. He made a special spritz for my wife, and her favorite dish was the Mama’s eggs.\u003cbr data-start=\"3032\" data-end=\"3035\">\u003cstrong data-start=\"3035\" data-end=\"3047\">Sbrocco:\u003c/strong> Shakshuka style.\u003cbr data-start=\"3064\" data-end=\"3067\">\u003cstrong data-start=\"3067\" data-end=\"3079\">Everett:\u003c/strong> Shakshuka in the red spicy sauce. Just the right amount of spice. The eggs were not overcooked at all, and it was a beautiful presentation.\u003cbr data-start=\"3219\" data-end=\"3222\">\u003cstrong data-start=\"3222\" data-end=\"3234\">Sbrocco:\u003c/strong> Alright.\u003cbr data-start=\"3243\" data-end=\"3246\">\u003cstrong data-start=\"3246\" data-end=\"3258\">Everett:\u003c/strong> And then we ended up with Piroshki.\u003cbr data-start=\"3294\" data-end=\"3297\">\u003cstrong data-start=\"3297\" data-end=\"3309\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"3318\" data-end=\"3321\">\u003cstrong data-start=\"3321\" data-end=\"3329\">Kun:\u003c/strong> I love Piroshki!\u003cbr data-start=\"3346\" data-end=\"3349\">\u003cstrong data-start=\"3349\" data-end=\"3361\">Everett:\u003c/strong> Talk about the Piroshki.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3397\">Kun:\u003c/strong> Piroshki— to be honest, I went to every Eastern European place in San Francisco to try Piroshki. DACHA’s— oh my God, ten out of ten. The dough is so thin and the filling, a lot of meat, juicy. So it’s crunchy outside because it’s baked.\u003cbr data-start=\"3634\" data-end=\"3637\">\u003cstrong data-start=\"3637\" data-end=\"3648\">Hynson:\u003c/strong> Fried, yeah.\u003cbr data-start=\"3661\" data-end=\"3664\">\u003cstrong data-start=\"3664\" data-end=\"3672\">Kun:\u003c/strong> It’s not like fried. With black tea, hot black tea. Oh my God. It’s like, literally, time machine brought me back to my home kitchen. I’m like— feel hugged with my mom. It’s like amazing.\u003cbr>\n\u003cstrong data-start=\"77\" data-end=\"89\">Sbrocco:\u003c/strong> Well, you were reacting, Candace, to that dish too. Tell us about it.\u003cbr data-start=\"159\" data-end=\"162\">\u003cstrong data-start=\"162\" data-end=\"173\">Hynson:\u003c/strong> Yeah, I was gonna say that was my son’s favorite. I was like, “Oh!” because, you know. I’m like, “Oh, this is like a good size.” Like, I’ll have a little bit. And he, like, knocked the whole thing out. I managed to get a little bit of it, but yeah, that was probably his favorite.\u003cbr data-start=\"454\" data-end=\"457\">\u003cstrong data-start=\"457\" data-end=\"469\">Sbrocco:\u003c/strong> And did you have anything to imbibe alongside?\u003cbr data-start=\"516\" data-end=\"519\" data-is-only-node=\"\">\u003cstrong data-start=\"519\" data-end=\"530\">Hynson:\u003c/strong> Yes. So the Halva Daiquiri, which is a really good kind of sweet and savory— not too sweet— but it did almost taste like a rum punch, so it was really nice for brunch cocktail. And then I also had the coffee.\u003cbr data-start=\"739\" data-end=\"742\">\u003cstrong data-start=\"742\" data-end=\"754\">Sbrocco:\u003c/strong> And what about affordability? This is not an inexpensive spot.\u003cbr data-start=\"817\" data-end=\"820\">\u003cstrong data-start=\"820\" data-end=\"832\">Everett:\u003c/strong> No, it’s not, but in this day and age, it’s right in line with any good brunch spot. And certainly it’s worth going to. The quality, the service, the atmosphere— the walls are painted with beautiful gallery-style artwork. I’m sure you appreciated that. We can’t wait to go back again.\u003cbr data-start=\"1117\" data-end=\"1120\">\u003cstrong data-start=\"1120\" data-end=\"1132\">Sbrocco:\u003c/strong> Aww, that’s wonderful. Alright. If you would like to try DACHA Kitchen & Bar, it’s located on Sutter Street in San Francisco’s Lower Nob Hill, and the average multi-course tab per person without drinks is around $85. When it comes to pizza, hm, whether it’s New York versus Detroit, deep dish or thin crust, red or white sauce, there’s no end to the debate over which pie style ranks supreme. Luckily, Candace has found a place where all pizza lovers can find common ground, thanks to a menu brimming with options. Located in downtown Berkeley, it’s Pizzeria da Laura. ♪♪\u003cbr data-start=\"1704\" data-end=\"1707\">\u003cstrong data-start=\"1707\" data-end=\"1717\">Meyer:\u003c/strong> My love for pizza is vast. We always finish with some Parmigiano-Reggiano. I think the secret to pizza— everyone loves to say, oh, it’s the water, oh, it’s the flour, but honestly, it’s the know-how. So this is just, like, the beginning of the melting process, because you can see the fat coming out of it. It is never just any one ingredient, but it’s the compilation of all of the things. I love a good whole milk mozzarella. But sometimes a part skim is great depending on the cooking process. Pizza was my first job as a 16-year-old kid, and from day one I worked with Tony Gemignani, who ended up being my mentor for 18 years. I travel a lot for pizza. You’ve got competitions in which I’m a three-time world champ, so I’ve actually won twice in Italy and one here in the United States. And I was the first American and the first female to win the Pan style competition. ♪♪\u003cbr data-start=\"2596\" data-end=\"2599\">Most pizzerias, it’s kind of a one-option deal. You got one crust and then the topping combinations. But I wanted to be able to give people options. I would say the style of pizza that I offer are my take on tradition. We do a classic New York, which is going to be that standard round pie, super thin in the middle with a pronounced crust around the edge, and then we go as large as a Sicilian, which is a half sheet pan, but it’s on a focaccia-like crust. And then it comes down to a Detroit, a little bit smaller, but way more robust because it has a caramelized cheese crust around the entire perimeter. It’s going to be a lot more rich, a lot more indulgent, just kind of like a flavor bomb. Then we go down to the grandma, which is going to be the thinnest of the pan pizzas. Some of the East Coasters might balk at my grandma because it’s a little bit different. ♪♪\u003cbr data-start=\"3471\" data-end=\"3474\">I hope when people eat here that they feel the sense of community. The neighborhood itself is the theater district. You’ve got UC Berkeley literally a block away, as well as the high school campus two blocks away. So there’s a constant evolution of young people, but at the same time, we get a lot of the older generation as well. So I love the fact that Pizzeria da Laura serves everyone.\u003cbr>\n\u003cstrong data-start=\"3867\" data-end=\"3879\">Sbrocco:\u003c/strong> Alright, Candace. I mean, I guess this place has so many different styles. Are you team thin crust, team thick crust? Where do you go? What do you order?\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"79\">Hynson:\u003c/strong> It’s hard to choose because there are so many options. But I love the Ray J pizza. My first trip there, it was what the waitress recommended. And ever since I’ve been going back, I always get it. Sicilian style. It’s kind of like a really light, deep-dish crust, not too dense, perfect kind of complement to everything that’s going on top of the pizza, amazing Burrata cheese, pepperoni…\u003cbr data-start=\"467\" data-end=\"470\">\u003cstrong data-start=\"470\" data-end=\"482\">Everett:\u003c/strong> Two kinds of pepperoni.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"520\" data-is-only-node=\"\">Hynson:\u003c/strong> Two kinds of pepperoni, a little bit of garlic, fermented honey. So there’s like this sweetness that comes in. I think they finish it off with a little bit of chili oil as well. So it’s kind of the perfect blend for me. Everything I want in a pizza.\u003cbr data-start=\"770\" data-end=\"773\">\u003cstrong data-start=\"773\" data-end=\"785\">Sbrocco:\u003c/strong> And I love Grandma pizza.\u003cbr data-start=\"811\" data-end=\"814\">\u003cstrong data-start=\"814\" data-end=\"825\">Hynson:\u003c/strong> Yeah, yeah, Grandma’s, which is what I got the last time I went. We did two, and I had not had the grandma’s style before. And it was great. It was with a vegetarian-based pizza, so lots of really good roasted veggies. They finished it with this really gorgeous pesto sauce. And that was— I’m like, I’m going to need to bring this into my rotation of pizza here.\u003cbr data-start=\"1188\" data-end=\"1191\">\u003cstrong data-start=\"1191\" data-end=\"1203\">Sbrocco:\u003c/strong> Because you can choose from already sort of set menu pizzas.\u003cbr data-start=\"1264\" data-end=\"1267\">\u003cstrong data-start=\"1267\" data-end=\"1278\">Hynson:\u003c/strong> Exactly, exactly.\u003cbr data-start=\"1296\" data-end=\"1299\">\u003cstrong data-start=\"1299\" data-end=\"1311\">Sbrocco:\u003c/strong> What did you have?\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1345\">Everett:\u003c/strong> Well, we started with some appetizers.\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Sbrocco:\u003c/strong> And they do have a large list of those.\u003cbr data-start=\"1439\" data-end=\"1442\">\u003cstrong data-start=\"1442\" data-end=\"1454\">Everett:\u003c/strong> They sure do. And we had the meatballs served in a red sauce, which was a nice spicy red sauce. They brought the meatballs to us in a bowl. And I thought, “That’s just a bowl of red sauce.”\u003cbr data-start=\"1644\" data-end=\"1647\">\u003cstrong data-start=\"1647\" data-end=\"1658\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"1667\" data-end=\"1670\">\u003cstrong data-start=\"1670\" data-end=\"1682\">Everett:\u003c/strong> They’re down inside. You have to spoon them out.\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1745\">Hynson:\u003c/strong> Yes.\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1765\">Everett:\u003c/strong> And I did find the meatballs a little bit dense for my taste. The Arancini, on the other hand, was perfect. We went with an Italian friend. He said they were the best he’d had.\u003cbr data-start=\"1942\" data-end=\"1945\">\u003cstrong data-start=\"1945\" data-end=\"1956\">Hynson:\u003c/strong> Ooh.\u003cbr data-start=\"1961\" data-end=\"1964\">\u003cstrong data-start=\"1964\" data-end=\"1976\">Sbrocco:\u003c/strong> Isn’t that amazing? Arancini is just those little Sicilian rice balls.\u003cbr data-start=\"2047\" data-end=\"2050\">\u003cstrong data-start=\"2050\" data-end=\"2062\">Everett:\u003c/strong> Yeah, fried rice balls, but creamy in the center. And served on the red sauce with a dusting of cheese. It was absolutely fabulous.\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2209\">Sbrocco:\u003c/strong> So even if you’re not a pizza lover, there’s something.\u003cbr data-start=\"2265\" data-end=\"2268\">\u003cstrong data-start=\"2268\" data-end=\"2280\">Everett:\u003c/strong> There’s something for you in there.\u003cbr data-start=\"2316\" data-end=\"2319\">\u003cstrong data-start=\"2319\" data-end=\"2327\">Kun:\u003c/strong> So I have to confess. I’m not a big fan of pizza.\u003cbr data-start=\"2377\" data-end=\"2380\">\u003cstrong data-start=\"2380\" data-end=\"2392\">Sbrocco:\u003c/strong> Oh.\u003cbr data-start=\"2396\" data-end=\"2399\">\u003cstrong data-start=\"2399\" data-end=\"2407\">Kun:\u003c/strong> So I went to this place, which was lovely. Downtown Berkeley. Nice weather, beautiful patio, beautiful place. And I’m like, “Okay, I haven’t had pizza for two years. Now I want to try something.” But before that, I need to eat a salad to make a pillow before—\u003cbr data-start=\"2667\" data-end=\"2670\">\u003cstrong data-start=\"2670\" data-end=\"2678\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2697\">Kun:\u003c/strong> Before gluten, you know? So I ordered Arugula salad, which was fresh. It’s so generous, the amount of salad for two or three people—\u003cbr data-start=\"2830\" data-end=\"2833\">\u003cstrong data-start=\"2833\" data-end=\"2845\">Sbrocco:\u003c/strong> So you had a big pillow?\u003cbr data-start=\"2870\" data-end=\"2873\">\u003cstrong data-start=\"2873\" data-end=\"2881\">Kun:\u003c/strong> Yeah.\u003cbr data-start=\"2887\" data-end=\"2890\">\u003cstrong data-start=\"2890\" data-end=\"2902\">Sbrocco:\u003c/strong> Like a layer there.\u003cbr data-start=\"2922\" data-end=\"2925\">\u003cstrong data-start=\"2925\" data-end=\"2936\">Hynson:\u003c/strong> [Laughs]\u003cbr data-start=\"2945\" data-end=\"2948\">\u003cstrong data-start=\"2948\" data-end=\"2956\">Kun:\u003c/strong> With generous amount of Parmigiano-Reggiano. I loved the salad.\u003cbr data-start=\"3020\" data-end=\"3023\">\u003cstrong data-start=\"3023\" data-end=\"3034\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3051\">Kun:\u003c/strong> And the pizza. I went to New York Style Ray J.\u003cbr data-start=\"3098\" data-end=\"3101\">\u003cstrong data-start=\"3101\" data-end=\"3112\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3118\" data-end=\"3121\">\u003cstrong data-start=\"3121\" data-end=\"3129\">Kun:\u003c/strong> It was nice hint of honey and smoke.\u003cbr data-start=\"3166\" data-end=\"3169\">\u003cstrong data-start=\"3169\" data-end=\"3180\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3197\">Kun:\u003c/strong> It was juicy. It was beautifully plated. Very artistic. Cheese was a little bit chewy for me, but overall, one-slice pizza is enough.\u003cbr data-start=\"3331\" data-end=\"3334\">\u003cstrong data-start=\"3334\" data-end=\"3345\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3351\" data-end=\"3354\">\u003cstrong data-start=\"3354\" data-end=\"3362\">Kun:\u003c/strong> And now I’m like, “Okay. Another two years.”\u003cbr data-start=\"3407\" data-end=\"3410\">\u003cstrong data-start=\"3410\" data-end=\"3421\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"3427\" data-end=\"3430\">\u003cstrong data-start=\"3430\" data-end=\"3438\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"3446\" data-end=\"3449\">\u003cstrong data-start=\"3449\" data-end=\"3461\">Everett:\u003c/strong> And I had the La Regina pizza. Had the red sauce. It had soppressata, Parmigiano-Reggiano. It had prosciutto. It was delightful. Loved it.\u003cbr data-start=\"3600\" data-end=\"3603\">\u003cstrong data-start=\"3603\" data-end=\"3614\">Hynson:\u003c/strong> Yeah.\u003cbr>\n\u003cstrong data-start=\"68\" data-end=\"80\">Sbrocco:\u003c/strong> Did you have anything else, I mean, in terms of appetizers?\u003cbr data-start=\"140\" data-end=\"143\">\u003cstrong data-start=\"143\" data-end=\"154\">Hynson:\u003c/strong> Yes, so we did the beet and radicchio salad, a little bit of bitterness, but then also there’s like a subtle sweetness with the beet. For summer, I thought it was a perfect addition, because I don’t remember seeing that the last couple times I’ve been in, so I was happy to try that this time. It was great.\u003cbr data-start=\"462\" data-end=\"465\">\u003cstrong data-start=\"465\" data-end=\"477\">Sbrocco:\u003c/strong> And they have vegan options.\u003cbr data-start=\"506\" data-end=\"509\" data-is-only-node=\"\">\u003cstrong data-start=\"509\" data-end=\"520\">Hynson:\u003c/strong> They do. Yeah. Yeah.\u003cbr data-start=\"541\" data-end=\"544\">\u003cstrong data-start=\"544\" data-end=\"556\">Sbrocco:\u003c/strong> If anybody wants to check out vegan.\u003cbr data-start=\"593\" data-end=\"596\">\u003cstrong data-start=\"596\" data-end=\"607\">Hynson:\u003c/strong> Yeah. Exactly.\u003cbr data-start=\"622\" data-end=\"625\">\u003cstrong data-start=\"625\" data-end=\"637\">Sbrocco:\u003c/strong> And quite a nice wine and beer selection.\u003cbr data-start=\"679\" data-end=\"682\">\u003cstrong data-start=\"682\" data-end=\"693\">Hynson:\u003c/strong> Yes. Their pours are generous. I’m, like, similar to this. I’m, like, beautiful pours.\u003cbr data-start=\"780\" data-end=\"783\">\u003cstrong data-start=\"783\" data-end=\"795\">Sbrocco:\u003c/strong> We are generous with our pours here at “Check, Please!”\u003cbr data-start=\"851\" data-end=\"854\">\u003cstrong data-start=\"854\" data-end=\"865\">Hynson:\u003c/strong> I know, I know. Great pours. Yeah. It was a beautiful, light white. They actually recommended it for me. Perfect complement to my dishes there.\u003cbr data-start=\"1009\" data-end=\"1012\">\u003cstrong data-start=\"1012\" data-end=\"1024\">Sbrocco:\u003c/strong> Alright. Any desserts?\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1058\">Kun:\u003c/strong> Tiramisu!\u003cbr data-start=\"1068\" data-end=\"1071\">\u003cstrong data-start=\"1071\" data-end=\"1082\">Hynson:\u003c/strong> Tiramisu, oh, yeah!\u003cbr data-start=\"1102\" data-end=\"1105\">\u003cstrong data-start=\"1105\" data-end=\"1117\">Sbrocco:\u003c/strong> [Laughs] I was waiting for that to pop to the top.\u003cbr data-start=\"1168\" data-end=\"1171\">\u003cstrong data-start=\"1171\" data-end=\"1182\">Hynson:\u003c/strong> Uh-huh.\u003cbr data-start=\"1190\" data-end=\"1193\">\u003cstrong data-start=\"1193\" data-end=\"1205\">Sbrocco:\u003c/strong> Alright, take it away.\u003cbr data-start=\"1228\" data-end=\"1231\">\u003cstrong data-start=\"1231\" data-end=\"1239\">Kun:\u003c/strong> I ordered cappuccino. It was good. Decent cappuccino, which is nice. And they brought Tiramisu in the same cup. Yes. And it was nice, layered. For my taste buds, a little too sweet. But still. It’s tiramisu. It’s supposed to be sweet, right? And a little juice on the bottom. Lovely. Lovely.\u003cbr data-start=\"1531\" data-end=\"1534\">\u003cstrong data-start=\"1534\" data-end=\"1545\">Hynson:\u003c/strong> It’s my favorite. One time we went kind of later in the— like, around maybe 8:00 or 9:00, and they were out of tiramisu.\u003cbr data-start=\"1666\" data-end=\"1669\">\u003cstrong data-start=\"1669\" data-end=\"1681\">Sbrocco:\u003c/strong> What?!\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1702\">Hynson:\u003c/strong> So get there early. Get there early. But it’s— it’s so good. It’s— yeah.\u003cbr data-start=\"1775\" data-end=\"1778\">\u003cstrong data-start=\"1778\" data-end=\"1790\">Sbrocco:\u003c/strong> That’s a pro tip. That’s a pro tip. Get there early. [Laughs] Alright, if you would like to try Pizzeria da Laura, it’s located on Shattuck Avenue in Berkeley. And the average multi-course tab per person without drinks is around $40. As a former culinary instructor, Rob has a huge appreciation for timeless French classics executed with precision and care. He finds them at a cozy bistro, offering crusty baguettes, buttery sauces and just the right touch of that certain je ne sais quoi. Located in Petaluma, it’s Brigitte Bistro. ♪♪\u003cbr data-start=\"2326\" data-end=\"2329\">\u003cstrong data-start=\"2329\" data-end=\"2339\">Ronan:\u003c/strong> The Bistro, I see it as very casual, yet extremely well executed. Fresh products, traditional French cuisine… Mussels and fries. …very lively… I love it! …noisy… [Howls] Full of life. Full of life. Et voilà! [Laughs] The name of the restaurant is Brigitte, which is my mother. She was definitely not a cook. She had love and passion for life. She transmitted that to me. Bon appétit. Enjoy. The menu here is from my childhood. Everything I remember as a child that brightened my day, that made me feel very, very good. Steak tartare— as a child, my mother would send me to buy some beef and half of it would be gone because I would eat, while on my way back home, raw beef. [Laughing]\u003cbr data-start=\"3024\" data-end=\"3027\">[ Lively music playing ]\u003cbr data-start=\"3051\" data-end=\"3054\">The soupe à l’oignon. I add Port wine and I add sherry vinegar. The cheese has to be Swiss cheese Gruyère.\u003cbr data-start=\"3160\" data-end=\"3163\">\u003cstrong data-start=\"3163\" data-end=\"3173\">Woman:\u003c/strong> Oh, wow.\u003cbr data-start=\"3182\" data-end=\"3185\">\u003cstrong data-start=\"3185\" data-end=\"3195\">Ronan:\u003c/strong> I’m crazy about cheese. And the melted cheese. I’m not being shy on my plates. So, yeah, this is my childhood.\u003cbr data-start=\"3306\" data-end=\"3309\">\u003cstrong data-start=\"3309\" data-end=\"3317\">Man:\u003c/strong> A little bit of heaven.\u003cbr data-start=\"3341\" data-end=\"3344\">[ Mid-tempo piano music playing ]\u003cbr data-start=\"3377\" data-end=\"3380\">\u003cstrong data-start=\"3380\" data-end=\"3390\">Ronan:\u003c/strong> We go back to the old gastronomy way where waiters were as important as the kitchen. They will do a lot of tableside. It’s a whole lot of different details that make a big difference. It makes you feel special because you are special. One phrase— it’s love, food, wine, passion, life and people. And I’m lucky to awaken every single morning feeling like that. [Cheers and applause]\u003cbr>\n\u003cstrong data-start=\"3776\" data-end=\"3788\">Sbrocco:\u003c/strong> Now, Rob, this is really a touch of France in California.\u003cbr>\n\u003cstrong data-start=\"80\" data-end=\"92\">Everett:\u003c/strong> We were so happy. About a year and a half ago, this French chef who had several restaurants in San Francisco fell in love with Petaluma, came up, renovated an old café, opened up this restaurant and named it for his maman, his mom. One of the appetizers I get every time I go there is the Escargots perched on top of the roasted half marrow bone. And it’s served with a sauce of butter, garlic and parsley.\u003cbr data-start=\"499\" data-end=\"502\">\u003cstrong data-start=\"502\" data-end=\"514\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"519\" data-end=\"522\">\u003cstrong data-start=\"522\" data-end=\"534\" data-is-only-node=\"\">Everett:\u003c/strong> It was simply delicious. Luckily, they serve it with lots of local Della Fattoria bread. We told the waiter, “Please save the bones for the dogs in the neighborhood.” By the time the evening had progressed, he had brought us five additional bones from other people. It was terrific. They’re very nice there.\u003cbr data-start=\"842\" data-end=\"845\">\u003cstrong data-start=\"845\" data-end=\"857\">Sbrocco:\u003c/strong> Now, are you a French food lover?\u003cbr data-start=\"891\" data-end=\"894\">\u003cstrong data-start=\"894\" data-end=\"902\">Kun:\u003c/strong> To be honest, I fell in love with French food after this bistro. Oh, my God. I lost my virginity with onion soup.\u003cbr data-start=\"1016\" data-end=\"1019\">\u003cstrong data-start=\"1019\" data-end=\"1031\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1051\">Kun:\u003c/strong> I never had it before. It came from clay pot covered with cheese. It was a nice surprise to find bread inside the soup.\u003cbr data-start=\"1171\" data-end=\"1174\">\u003cstrong data-start=\"1174\" data-end=\"1185\">Hynson:\u003c/strong> Yeah, yeah, yeah.\u003cbr data-start=\"1203\" data-end=\"1206\">\u003cstrong data-start=\"1206\" data-end=\"1214\">Kun:\u003c/strong> Everything was in harmony. And the cheese was so gooey.\u003cbr data-start=\"1270\" data-end=\"1273\">\u003cstrong data-start=\"1273\" data-end=\"1284\">Hynson:\u003c/strong> Yes! Yeah.\u003cbr data-start=\"1295\" data-end=\"1298\">\u003cstrong data-start=\"1298\" data-end=\"1306\">Kun:\u003c/strong> And it was so hot.\u003cbr data-start=\"1325\" data-end=\"1328\">\u003cstrong data-start=\"1328\" data-end=\"1339\">Hynson:\u003c/strong> Yeah.\u003cbr data-start=\"1345\" data-end=\"1348\">\u003cstrong data-start=\"1348\" data-end=\"1356\">Kun:\u003c/strong> As a Siberian, I appreciate hot dishes…\u003cbr data-start=\"1396\" data-end=\"1399\">\u003cstrong data-start=\"1399\" data-end=\"1407\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1415\" data-end=\"1418\">\u003cstrong data-start=\"1418\" data-end=\"1426\">Kun:\u003c/strong> …and hot soups. Oh my God, almost boiling. And I loved it. I loved it.\u003cbr data-start=\"1497\" data-end=\"1500\">\u003cstrong data-start=\"1500\" data-end=\"1511\">Hynson:\u003c/strong> I started with the French onion soup as well. I tried to make it at home. I never quite do it. This was phenomenal. So good, so densely flavored and it was a great start to the meal.\u003cbr data-start=\"1694\" data-end=\"1697\">\u003cstrong data-start=\"1697\" data-end=\"1709\">Everett:\u003c/strong> The other appetizer that we really loved was the tableside Steak Tartare. Chopped flank steak with a quail egg in the middle, a few sliced cornichons, capers. Mixed together, it’s so delicious. And they serve it with house-made pomme gaufrettes, which are potato chips.\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1993\">Hynson:\u003c/strong> [Chuckles]\u003cbr data-start=\"2004\" data-end=\"2007\">\u003cstrong data-start=\"2007\" data-end=\"2019\">Everett:\u003c/strong> Loved it. Loved it.\u003cbr data-start=\"2039\" data-end=\"2042\">\u003cstrong data-start=\"2042\" data-end=\"2054\">Sbrocco:\u003c/strong> Any tartare? Any takers?\u003cbr data-start=\"2079\" data-end=\"2082\">\u003cstrong data-start=\"2082\" data-end=\"2093\">Hynson:\u003c/strong> No. No.\u003cbr data-start=\"2101\" data-end=\"2104\">\u003cstrong data-start=\"2104\" data-end=\"2116\">Sbrocco:\u003c/strong> No tartare takers.\u003cbr data-start=\"2135\" data-end=\"2138\">\u003cstrong data-start=\"2138\" data-end=\"2146\">Kun:\u003c/strong> I ordered salmon.\u003cbr data-start=\"2164\" data-end=\"2167\">\u003cstrong data-start=\"2167\" data-end=\"2179\">Sbrocco:\u003c/strong> Oh, salmon tartare?\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2210\">Kun:\u003c/strong> Oh, my God. It was not a tartare. It was like generous amount of thin salmon and citruses on a side and croutons. So it was nice, buttery, creamy fish, crunchy croutons and citrusy fruits, which you feel like you like kissing a French young guy.\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2467\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2475\" data-end=\"2478\">\u003cstrong data-start=\"2478\" data-end=\"2490\">Everett:\u003c/strong> Well, okay.\u003cbr data-start=\"2502\" data-end=\"2505\">\u003cstrong data-start=\"2505\" data-end=\"2517\">Sbrocco:\u003c/strong> Did you feel that one?\u003cbr data-start=\"2540\" data-end=\"2543\">\u003cstrong data-start=\"2543\" data-end=\"2555\">Everett:\u003c/strong> I did not.\u003cbr data-start=\"2566\" data-end=\"2569\">\u003cstrong data-start=\"2569\" data-end=\"2577\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"2585\" data-end=\"2588\">\u003cstrong data-start=\"2588\" data-end=\"2600\">Sbrocco:\u003c/strong> You did not.\u003cbr data-start=\"2613\" data-end=\"2616\">\u003cstrong data-start=\"2616\" data-end=\"2628\">Everett:\u003c/strong> But maybe next time.\u003cbr data-start=\"2649\" data-end=\"2652\">\u003cstrong data-start=\"2652\" data-end=\"2664\">Sbrocco:\u003c/strong> That’s right. You never know.\u003cbr data-start=\"2694\" data-end=\"2697\">\u003cstrong data-start=\"2697\" data-end=\"2709\">Everett:\u003c/strong> Never know.\u003cbr data-start=\"2721\" data-end=\"2724\">\u003cstrong data-start=\"2724\" data-end=\"2736\">Sbrocco:\u003c/strong> Okay. So what else did you have?\u003cbr data-start=\"2769\" data-end=\"2772\">\u003cstrong data-start=\"2772\" data-end=\"2784\">Everett:\u003c/strong> I had the seared scallops. And, you know, it’s so easy to overdo scallops. These were perfectly, perfectly seared with a nice purée of leek and also purple cauliflower, which is delicious.\u003cbr data-start=\"2973\" data-end=\"2976\">\u003cstrong data-start=\"2976\" data-end=\"2987\">Hynson:\u003c/strong> So my husband got the scallops, which I helped myself to. Just kind of melt in your mouth. So good. And then I got the Wagyu Frites for myself. And my baby was with me, so we shared that. He loved it as well.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3211\">Sbrocco:\u003c/strong> Did he love the frites?\u003cbr data-start=\"3235\" data-end=\"3238\">\u003cstrong data-start=\"3238\" data-end=\"3249\">Hynson:\u003c/strong> He did love the frites, he did.\u003cbr data-start=\"3281\" data-end=\"3284\">\u003cstrong data-start=\"3284\" data-end=\"3296\">Sbrocco:\u003c/strong> You’ve got a little foodie, don’t you?\u003cbr data-start=\"3335\" data-end=\"3338\">\u003cstrong data-start=\"3338\" data-end=\"3349\">Hynson:\u003c/strong> I do. I’m hoping. I’m hoping I’m raising him that way. Steak perfectly done, perfectly seasoned. It was really a delight.\u003cbr data-start=\"3471\" data-end=\"3474\">\u003cstrong data-start=\"3474\" data-end=\"3486\">Everett:\u003c/strong> Another dish we had was the famed local Liberty Duck à l’Orange from local producer Jim Reichert. I taught both of his children in sixth grade. And it was served fabulously with duck fat potato mille-feuille.\u003cbr data-start=\"3695\" data-end=\"3698\">\u003cstrong data-start=\"3698\" data-end=\"3710\">Sbrocco:\u003c/strong> It means lots of layers.\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3750\">Everett:\u003c/strong> Means a lot of layers. And any potato cooked in duck fat is just perfect.\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3839\">Sbrocco:\u003c/strong> You could cook leather in duck fat.\u003cbr data-start=\"3875\" data-end=\"3878\">\u003cstrong data-start=\"3878\" data-end=\"3890\">Everett:\u003c/strong> You could. You could.\u003cbr data-start=\"3912\" data-end=\"3915\">\u003cstrong data-start=\"3915\" data-end=\"3927\">Sbrocco:\u003c/strong> It would be good.\u003cbr data-start=\"3945\" data-end=\"3948\">\u003cstrong data-start=\"3948\" data-end=\"3960\">Everett:\u003c/strong> Yes.\u003cbr>\n\u003cstrong data-start=\"81\" data-end=\"93\">Sbrocco:\u003c/strong> And so now we can get to dessert. Look at this. Look at that face! Okay. You get to start, Nala.\u003cbr data-start=\"190\" data-end=\"193\">\u003cstrong data-start=\"193\" data-end=\"201\">Kun:\u003c/strong> Floating island. Floating island. Oh, my God, it’s cloudy dessert. Soft, spongy, eggy, covered with a lot of caramel and salt popping in your mouth, and very nice roasted cashews on top. And everything floating in a lake of vanilla. Something like that. Overall, the whole texture blew my mind, to be honest.\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"524\" data-is-only-node=\"\">Hynson:\u003c/strong> We ended the meal with Pistachio Tiramisu. That was my highlight. I’m like, the food was incredible, but it was like dinner and a show.\u003cbr data-start=\"660\" data-end=\"663\">\u003cstrong data-start=\"663\" data-end=\"675\">Sbrocco:\u003c/strong> Absolutely.\u003cbr data-start=\"687\" data-end=\"690\">\u003cstrong data-start=\"690\" data-end=\"701\">Hynson:\u003c/strong> And also too, like, the aesthetic of how it looked— just perfectly in line, the ladyfingers, just the swirl of this pistachio cream.\u003cbr data-start=\"834\" data-end=\"837\">\u003cstrong data-start=\"837\" data-end=\"845\">Man:\u003c/strong> Amazing, buddy.\u003cbr data-start=\"861\" data-end=\"864\">\u003cstrong data-start=\"864\" data-end=\"875\">Hynson:\u003c/strong> It was incredible.\u003cbr data-start=\"894\" data-end=\"897\">\u003cstrong data-start=\"897\" data-end=\"905\">Kun:\u003c/strong> I like the atmosphere a lot. They have open kitchen and it was spotless, so clean. And it was nice feeling that we all in the kitchen.\u003cbr data-start=\"1040\" data-end=\"1043\">\u003cstrong data-start=\"1043\" data-end=\"1055\">Sbrocco:\u003c/strong> Chef Nick was known as the Kissing Chef and the Hugging Chef. And of course as a French person does, they would kiss you twice, you know, as a welcome or a hug. Did you get a hug or a kiss?\u003cbr data-start=\"1245\" data-end=\"1248\">\u003cstrong data-start=\"1248\" data-end=\"1256\">Kun:\u003c/strong> When I exit the restaurant, we had such a nice heart-to-heart hug. Oh my God.\u003cbr data-start=\"1334\" data-end=\"1337\">\u003cstrong data-start=\"1337\" data-end=\"1349\">Sbrocco:\u003c/strong> Now, obviously, you would go back?\u003cbr data-start=\"1384\" data-end=\"1387\">\u003cstrong data-start=\"1387\" data-end=\"1399\">Everett:\u003c/strong> Absolutely go back. Take friends. Can’t wait to see Nick again. Get that hug. It’s a special spot in Petaluma.\u003cbr data-start=\"1510\" data-end=\"1513\">\u003cstrong data-start=\"1513\" data-end=\"1521\">Kun:\u003c/strong> It’s worth the drive from San Francisco pretty much every weekend.\u003cbr data-start=\"1588\" data-end=\"1591\">\u003cstrong data-start=\"1591\" data-end=\"1599\">All:\u003c/strong> [Laugh]\u003cbr data-start=\"1607\" data-end=\"1610\">\u003cstrong data-start=\"1610\" data-end=\"1622\">Sbrocco:\u003c/strong> Every weekend. Alright, you heard it here. Brigitte Bistro is located on Petaluma Boulevard in Petaluma. The average multi-course tab per person without drinks is around $65. Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"1853\" data-end=\"1856\">\u003cstrong data-start=\"1856\" data-end=\"1869\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1878\" data-end=\"1881\">\u003cstrong data-start=\"1881\" data-end=\"1893\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003cbr data-start=\"1954\" data-end=\"1957\">\u003cstrong data-start=\"1957\" data-end=\"1970\">Phillips:\u003c/strong> [Laughs]\u003cbr data-start=\"1979\" data-end=\"1982\">\u003cstrong data-start=\"1982\" data-end=\"1994\">Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show. Candace Hynson, who raves about the Ray J at Pizzeria da Laura in Berkeley; Nala Kun, who savors the Syrniki at DACHA Kitchen & Bar in San Francisco; and Rob Everett, who says bonjour to the roasted bone marrow at Brigitte Bistro in Petaluma. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003cbr data-start=\"2463\" data-end=\"2466\">\u003cstrong data-start=\"2466\" data-end=\"2478\">Sbrocco:\u003c/strong> Did you have fun?\u003cbr data-start=\"2496\" data-end=\"2499\">\u003cstrong data-start=\"2499\" data-end=\"2507\">Kun:\u003c/strong> Yes.\u003cbr data-start=\"2512\" data-end=\"2515\">\u003cstrong data-start=\"2515\" data-end=\"2527\">Sbrocco:\u003c/strong> Yeah? Did you have fun?\u003cbr data-start=\"2551\" data-end=\"2554\">\u003cstrong data-start=\"2554\" data-end=\"2566\">Everett:\u003c/strong> I did.\u003cbr data-start=\"2573\" data-end=\"2576\">\u003cstrong data-start=\"2576\" data-end=\"2588\">Sbrocco:\u003c/strong> [Laughs]\u003cbr data-start=\"2597\" data-end=\"2600\">\u003cstrong data-start=\"2600\" data-end=\"2610\">Meyer:\u003c/strong> This is our version of a margherita pizza. It’s one of my favorites, because you tend to taste more of the flavor of the ingredients by itself, as opposed to just cheese. I love sauce on top as well, because you tend to taste a little bit more of the tomato. It’s simplicity at its finest. ♪♪ It’s really hot. Mnh-mnh. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
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"headTitle": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita’s Pupusería | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\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>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5930\" data-end=\"5992\">\u003cstrong data-start=\"5930\" data-end=\"5940\">Guest:\u003c/strong> Come on, give it up. \u003cem data-start=\"5962\" data-end=\"5990\">“Check, Please! Bay Area.”\u003c/em>\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 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\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>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"title": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire",
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"headTitle": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 9, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>This week, we’re serving up serious flavor with the Golden State Warriors players as they dish on their favorite San Francisco restaurants! Our all-star lineup kicks off at \u003cstrong>North Beach Restaurant\u003c/strong>, a historic Italian restaurant with vintage elegance featuring housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone. Next, our guests head to \u003cstrong>House of Nanking\u003c/strong> in Chinatown, a beloved institution since the 1980s where the Fang family dishes out Chinese American favorites. Warriors guests praise the house sizzling fried rice and Nanking’s sesame chicken, longtime fan favorite dishes. Finally, \u003cstrong>Bon Délire\u003c/strong> on the Embarcadero delivers traditional French comfort with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots. Reporter Cecilia Phillips wraps up the episode at the \u003cstrong>Chase Center\u003c/strong>, where she digs into what Dub Nation is eating and soaks up the vibrant community energy surrounding the evolving food scene at the home of the Warriors.\u003c/p>\n\u003cfigure id=\"attachment_23627\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23627 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezeli and Adonal Foyle from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.northbeachrestaurant.com/\">\u003cstrong>North Beach Restaurant\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.houseofnankingsf.com/\">\u003cstrong>House of Nanking\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bondeliresf.com/\">\u003cstrong>Bon Délire \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chasecenter.com/thrive-city/shops/\">\u003cstrong>Chase Center \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-23630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg\" alt=\"\" width=\"2000\" height=\"2476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-768x951.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1241x1536.jpg 1241w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1655x2048.jpg 1655w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://griffodistillery.com/\">\u003cspan style=\"color: #339966\">Griffo Distillery, Scott Street Gin\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Petaluma, California $36\u003cbr>\n\u003c/em>You don’t have to look too far in the Bay Area for handcrafted spirits that shine, but Griffo Distillery is a hidden gem that just so happens to hail from my hometown of Petaluma in Sonoma County. This world-class, highly awarded gin just won the title of America’s Greatest London Dry Gin 2025 by the Gin Guild.\u003c/p>\n\u003cp>Griffo crafts several styles of gin (and some delicious vodka and whiskey, too), but the Scott Street Gin is my jam. I adore the smooth texture and delicate balance of botanicals, making for an ideal gin and tonic. Distilled in a single run, the sophisticated 92-proof spirit captures the herbal essence of wild juniper and coriander with a citrusy ping from Sonoma-grown Meyer lemons. Headed to Wine Country? Griffo is a fun spot to visit before or after hitting the wineries.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gloriaferrer.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Gloria Ferrer 2021 “Cremoso” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Sonoma County, California $85\u003cbr>\n\u003c/em>When I first tasted this wine, I was impressed with its unique style and succulent deliciousness. I am a dedicated bubble lover and appreciate different expressions of sparkling. This is one you don’t want to put down. The Cremoso is luxurious to sip, as it’s made in a crémant (creamy) style. This accounts for the lower pressure, creating bubbles that are silky smooth on the palate.\u003c/p>\n\u003cp>A blend of Chardonnay, Pinot Noir and a dash of Pinot Blanc grapes combine to give complexity to the finished wine. With a balance of acidity and sweetness, its fruit-driven, floral aromas are layered with a finish that glides on your palate. A perfect wine to end a meal with cheese or light desserts, due to its whisper of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://kutchwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Kutch Falstaff Vineyard 2024 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Sonoma Coast, California $69\u003cbr>\n\u003c/em>Pinot Noir is called the “heartbreak grape” for a reason. The variety is highly particular about where it’s planted, needing just the right soils and climate to create world-class wines. Pinot Noir’s home is in Burgundy, France, but it’s grown in a handful of cool-climate areas around the world. Some say seeking pinot perfection is nearly impossible. But in the talented hands of winemaker Jamie Kutch, that perfection is a reality.\u003c/p>\n\u003cp>A boutique Sonoma producer celebrating its 20th anniversary, Kutch’s single-vineyard wines are coveted by pinot lovers globally. Kutch’s 2024 Falstaff Vineyard Pinot Noir is perfect. Hailing from a cold vineyard site planted only eight miles from the Pacific Ocean, the vines thrive in the sandy loam marine soils. Elegance, purity and balance are the words that define this wine. As you sip, red berry fruit aromas hit you first, then earthy undertones appear, followed by racy acidity and a silky texture. Nothing is out of place. That’s Pinot Perfection.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> From old-school Italian…\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Sounds kind of weird, but it was really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …to classic Chinese comforts…\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You kind of discover the mystery inside. …and bistro bites by the Bay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I was like, I need that. I need all of that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The Golden State Warriors give us their favorite San Francisco hangouts just ahead on a special \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I feel like this is going to guarantee some swishes tonight. [indistinct conversations]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Do you find that the energy is different at the end? Hi, I’m Leslie Sbrocco. Welcome to \u003ci>Check, Please! Bay Area:\u003c/i>,” the show where Bay Area residents review and talk about their favorite restaurants. [music playing] This time we’re “banging the boards” with members of the Golden State Warriors organization, the Bay Area’s beloved NBA team. Former center Adonal Foyle played ten seasons with the Warriors from 1997 to 2007, and is the team’s all-time leader in blocked shots. Whoo! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> In the years since his retirement, he’s become a political activist, philanthropist, and sports analyst, and commentator.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Jarrett Jack — the lob! And Ezeli!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And former center Festus Ezeli played four seasons with the Warriors and helped the team win the 2015 NBA Championship.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A-ha! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like Adonal, he’s now a seasoned sports commentator and also a big time foodie who’s gaining a following with his “Festus Feasts,” social media channel.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> The feed and the finish!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And center Trayce Jackson-Davis, whose father also played in the NBA, is a rising young star for the Warriors. He made his debut during the 2023-24 season, when he became the first Warrior rookie to lead the team in blocked shots since… Festus in 2013. [laughter and applause] A lot of blocking going on right here.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes, it is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, welcome y’all. Thank you for having us.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> We’re excited. Let’s talk food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Let’s talk food!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> For nearly half a century, Adonal’s spot has been a cornerstone of San Francisco’s rich Italian dining tradition, offering classic Tuscan cucina and house-made vino. It’s his go-to for great meals and even better memories with friends. Nestled in the heart of San Francisco’s North Beach neighborhood, it’s the iconic North Beach Restaurant. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant is the classic Italian restaurant. Una Tagliatelle Bolognese. You come here and from the minute that you walk in, you want to be part of the family.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> How are we doing?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Good thank, you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> Hi, there. Mwah!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so good to see you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant opened in 1970 by Lorenzo Petroni. And Bruno Orsi, he was the chef. Zucchini flower. North Beach Restaurant has been around for over 54 years. And now we’re here to keep the legacy and tradition going. [music playing] The menu is an Tuscan with an influence of Emilia-Romagna. We do the Bolognese with a recipe 100 years old, the tortellini, one by one, tortelloni, the lasagna, which are seven layers of lasagna. We have an amazing Mediterranean branzino we butterfly. Very simple, but very nice. Very healthy. [music playing] The old school dish like the pasta della casa when we took over the restaurant. I’ve been having people send me e-mails. Do whatever you want, but do not change the pasta della casa recipe. Ah, Mayor Brown. Welcome back. North Beach Restaurant has been such a tradition. We have in a lot of celebrities, a lot of artists, a lot of politicians. Right now, we see a lot of restaurants that they’re doing the fast casual. At North Beach Restaurant, the guests, what they enjoy the most is a laid back experience. They like to stay a long time. You hear the people say, “Oh, we stayed for an hour at the dinner table. We finish at midnight.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Salute!\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> [speaking indistinctly] We love to make you feel like to be in Italy without taking overseas flights. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Adonal, this is really a mainstay of classic San Francisco restaurants. I’ve been going there for almost 20-something years, right?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I mean, the atmosphere in that place is incredible. There is incredible wine.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You know, my favorite is the chicken mattone. [chicken sizzling] It’s just perfect when it comes to the table.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Juicy, yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Juicy. And, you know, with a nice glass of wine. I mean, how could you go wrong?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And their wine list is great.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And their wine list is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Their wine list is Italian, Italian, Italian. All right, Trayce, what did you have? Did you start with something like an appetizer or a salad?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I started with just the potato soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And, um… The way that the dish came out, I mean, I’ve never had — There was like a pomegranate puree in the soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which sounds kind of weird, but it was really, really good. But I think my favorite dish was the lasagna just because it’s classic. The way that they had the parmesan on top, it was almost crusted over. It was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> And lasagna is one of those things that’s a staple. It’s like red sauce on pasta.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Like, if you make it well there, then you know that the food there is really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The amazing thing about this place, because it’s been around for so long, almost anything that you try is going to be good because the chef’s been doing it for a very long time. So the veal, absolutely exquisite. I mean, it’s tasty, but I think, you know —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Veal is tricky.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> It’s very tricky.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s very tricky to get it right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s not everybody could do it. But I mean, they make it so perfectly. I mean, so you go there and you just look at the waiter and you say, “Just bring me something amazing.” That’s what I say.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Just bring me something amazing. I’m in your care. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands. That’s right, that’s right. That’s all you have to do.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> When I go, I just say, “Do what you do for Adonal.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whatever you make him smile like that.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Not the bill, though! [all laugh]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You throw Adonal’s name in and you’re going to get places. And did you have anything else, Trayce?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I had a Bolognese, which was really good. It’s another classic.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I was with one of my buddies, and he thought it was his favorite dish, but just the meat sauce and how it was the noodles. You can tell that they were freshly made and I’m kind of a foodie myself. And so I know that when you make pasta fresh, you only boil it for about 2 to 3 minutes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And so… It changes everything. [all cheering] [indistinct] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I learned something new.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s true. I make my own. Listen, at the holiday time I’m known for homemade raviolis.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> What?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So we do the whole thing, you know, make the dough and cut them by hand.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which holiday is this?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> We’re coming over.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Come to my house. I’ll put you to work.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You don’t want me your kitchen. You don’t want me anywhere near it.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> He’s gonna eat everything.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, or burn everything down.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Uh, we got a tiramisu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yes, it was perfect. Just layered with alcohol the way we like it, but it was delicious. Melted in your mouth, and I would definitely go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, I’m going to go with you three. We’re going to all go together. Okay? If you would like to try North Beach Restaurant, it’s located on Stockton Street in San Francisco, and the average multi-course tab per person without drinks is around $75. Festus’s restaurant is another classic in the San Francisco culinary scene, with dishes like their famed sesame chicken and crispy potstickers, the Fang family has created a beacon for Chinese comfort food ever since they opened in 1988. Located in San Francisco’s Chinatown. It’s House of Nanking. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> House of Nanking, when you walk in is loud, it’s boisterous.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Whoa! We’re all yelling at each other. The service is very curt and quick, and you come in and you’re like, “Okay, hm. Interesting.”\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> But then once you taste our food, I think everything settles in and you realize, “Wow, this is a special place.” My parents, Peter and Lily, opened this restaurant back in 1988. I was 7 years old and I was always tasting my dad’s food first because I’m right there and I’ll give it to you blunt, because I’m a child. I don’t know how to lie. And it was just like the best culinary work experience ever. [music playing] Cuisine here we like to say it’s Chinese food, but with a twist. We make all of our sauces in-house. When people think of House of Nanking, I would say 95% always think about the sesame chicken, because it’s the one dish that put my dad on the map. He decided that he wanted to make his own version of an orange chicken, but my dad didn’t like how it was heavily battered. So he changed it, made it so that it was very lightly battered, and he made it a little less sweet. And then he paired it with sweet potato. Chinese people don’t really cook with sweet potato, but he said, “Americans love sweet potato with turkey.” And he’s like, “Why not do chicken and sweet potato?” Our sizzling fried rice is one of our most iconic dishes. It’s super aromatic. It’s smoky. You’ve got deliciousness. You’ve got a show. I mean, what’s not to love about it? [music playing]\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> Don’t tell me what you’re thinking. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> When people think House of Nanking, they think of the older gentleman who likes to tell you what to eat or won’t let you order off the menu.\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> If you trust me, I’ll bring you a couple of things to share.\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> My dad’s so — it’s, like, ingrained in him that he’s like, that’s what I want to do. I want to take care of the people who come in. Let me decide. Let me take care of you. That’s the way to do it here at the restaurant. I think the longevity of all of this is because of my parents. I don’t know if they could do anything else besides this. Now, for me, I want to continue their legacy. And I also love it. Like, this is my whole world. I meet all kinds of people. And people love our restaurant so it’s a happy place. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Festus, “Festus Feasts.”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> “Festus Feasts,” Yes. Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right? How did you become such a lover of food?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Uh, it’s really the Bay area. There’s so much great food here. So I really wanted to bring a lot of love with the platform that we have as basketball players. We have fans that follow us. So I wanted to bring those people to the local restaurants to support.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you chose House of Nanking. Why is that?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes. Oh my gosh. First off, I love the story. Immigrant family comes here and makes a name for themselves, and they build this staple in the community that really feeds everybody. But the food there is incredible, that’s why.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And there’s a lot of food. It’s a big menu, isn’t it?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh man, I go there specifically — Just trust me. The fish soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> First time I heard it, it sounded weird. I was like, I don’t know if this is what I can do, but I asked them and they said, “You have to get this.” And when I got it, it was — It comes in this big container. It’s still on the fire. They keep it going the whole time. It has everything in there. It has, obviously it’s fish in there, but the broth, it is so good. [sbrocco laughs]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It has you dreaming about it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh, I still think — I’m thinking about it now.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, did you have any fish soup, Adonal? I didn’t — I didn’t dare try the fish soup. [laughter] Like, I wanted to kind of get a sense of it. And so I told the chef I was like, “You know, treat me like, you know, I’m new here and I don’t know what’s happening and just surprise me with your greatness.” And, you know, five meals later, it was absolutely incredible.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, I have to do that, sort of chef’s special.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> The chef’s special is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And tell me one of the favorite things that you had, Adonal.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They had a short ribs and it was tender, a little fried and hard on the outside. It was so exquisite. And you’re eating it and you just feel like, “You know what? “My mama could make this.” And it’s like the atmosphere in that place is almost like that nonchalant. It’s like, “Our food is good. We don’t have to have a pretty building, just eat!”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes! Yes!\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s why I liked it. They’re like, “Yo. Our food is good. Hey, sit down over there. We’ll just figure it out.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> There’s a long line out the door. We’ve gotta check them out.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Exactly!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about your experience?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> My experience was great. I mean, when I went, it was probably like, 6:30-7, but it was packed. I mean, people literally waiting outside in lines. And so I think that just tells you about the culture that they have and about their food. [pan sizzling] My favorite dish was probably the fried rice. And it’s just because he was cooking in front of us, and it’s like a huge tower. And then they pour the egg around it and they start sauteing it, almost like you’re at a hibachi restaurant.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s true. That’s amazing.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> We had the pork dumplings as well.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh, yeah. The pork dumplings.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re good! You know the sauce in the pork dumplings? I would take the sauce and I’d put it on the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, you did it right!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Come on now.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You did it right. That’s a pro. That’s a pro.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s a tip. That’s a pro tip. An insider tip you will only get on \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s a pro right there. I didn’t even have to say nothing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You nailed that. Okay, talk a little bit about the dumplings. Are you a dumpling fan too?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I love dumplings. Anything where meat is wrapped in dough. [laughter] Meat pies, dumplings. Anything like that, for me, is great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Every culture has a type of dumplings. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s so amazing, right? Because it’s moist and it’s like you kind of discover the mystery inside. I mean, I think that what makes the food so unique is that you can tell the care that it’s taken to prepare. And each of them is so amazing in its own way, you know?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Any y’all do the sesame chicken?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I should’ve. I should’ve.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You really is thinking about the sesame chicken.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, I need, like, the sweet and savory together in one dish. The sesame chicken is — I — that was one of my favorites as well, because that’s what I also eat with the rice if I want to. If I’m feeling a little freaky, I want to mix the sesame chicken with the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “Festus Feasts Freaky.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Freaky.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know. It’s like “Festus Feasts After Dark.” I don’t know if we’re ready for that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That’s his freaky place. [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I love that. So what about service?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I was there at like 12:00, in the 12:00 session. I think what was interesting, there wasn’t a lot of people there, but the service is almost — I call it like laissez-faire. But it was, like, so awesome because they do pay attention, just not hover. So I was like, okay, I like that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah. Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They’re there. But they just — they want you to enjoy the food. -Sbrocco: Yeah. -Jackson-Davis: I agree 100%. Another thing, just shout-out to — we call her Mama. So she was there and she’s just kind of going around. It’s like you’re in her home and she’s just serving everyone if you need something. And then — it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re definitely a staple in the community. I love them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Absolutely. Absolutely. Alright, if you would like to try House of Nanking, it’s located on Kearny Street in San Francisco, and the average multi-course tab per person without drinks is around $40. Trayce is a relative newcomer to the city, so it’s pretty fitting he chose a hip new bistro as his local escape. Boasting both bay and bridge views, it’s the perfect place to indulge in Parisian classics. Located in Pier 3 along San Francisco’s Embarcadero, it’s Bon Délire. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> “Bon délire” means a lot of things. You know, in France, when you go to restaurants, the vibe, the music, the smell. If the place is good, It’s called “bon délire.” [music playing]\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> As far as technique, we stick to the classics, but we try to just do it a little better than the normal. We have the farmers market a stone’s throw away. I go there every Saturday, every Tuesday, and we get fresh product. We have a special board, a chalkboard that is constantly changing, and we have some fun with that. The steak frites that we have at Bon Délire, we use two cuts. One is prime New York, and the other one is onglet, which is the hanger steak. We finish it with a little butter, thyme, and garlic. This actually helps us infuse the flavor of the thyme a little bit into the meat. It’s rich. It’s got a beautiful texture. The sauce is a classic French sauce — au poivre. We use three kinds of peppercorns and a little bit of brandy, a little cream, a lot of love.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> The sauce au poivre — the chef make it. It’s fabulous.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> I’m sorry, what did you say again?\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> It’s fabulous. Honestly, it’s fabulous. [music playing] It’s a brasserie. This was the most important for us to have the bar, central bar. The top of the bar, it’s zinc from France. When you sit at the bar, you can see everything. When you go to the good restaurant and you have a good night. It’s not just about the food experience. It’s everything.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> The staff will get caught up in the energy. We’ll have a little bit of fun with the guests.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> When the customer leave, automatically they remember the place. All the time they think about, “Oh, this restaurant was bon délire.”\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> [chuckles]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Trayce, how did you find this place?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I’m a newcomer, and I’m kind of in that Gen Z, like, media. So I actually found it on TikTok.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> So…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You actually found it on “Festus Feasts.” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Exactly. But when I walked into the place and you see the circle bar, and they’re playing movies on the wall, and the deejay and the vinyls that they have, it was amazing to see, like, a modern twist on French cuisine. And, obviously, when you go French, you got to get the frites.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Steak frites. That’s kind of a benchmark dish. Like a lasagna in an Italian restaurant.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> How are the steak frites? And how did you get yours prepared?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Medium rare. I’m good like that. I need a little chewy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I need a little blood.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> A little blood. Just a little.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I like that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> With the sauce that they put on it. But I also subbed the fries for the truffle fries.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, with champagne…\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Now we’re eating. I like it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Champagne. I’ll tell you, truffle fries and champagne. It’s about the best thing you can —\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yeah?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Put us onto something.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Salt and sparkly. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Tell me about your experience and what you had there.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, the movies on the wall was a huge plus. Walk in, it’s a kind of cool vibe. I also thought, “This is a really fancy restaurant. I wonder which of y’all picked this fancy restaurant. Is the food any good?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course the young buck.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Listen, I was blown away. The first thing I had was the anchovies. I don’t know much about anchovies, but they recommended this. And the anchovy comes on this brioche, so it’s like this sweet and salty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, it started like that and I was like, yo, it’s about to be a roller-coaster ride now ’cause this is a great start.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about you, Adonal? What did you have?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I had the house salad, which was amazing. And I had a burger. But I was like, “Really?” You know, as a big man, the table, like, was, like, this size of just this.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I find myself, like, you know… With my burger, like, trying to figure out.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Boxing out at the table? You know, like, how to do it, right, you know? So I finally went, like, in a corner seat, and I’m like, “You know what? I’m just gonna go in.” So I just grab it and, you know, went in and get it. No, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And how was the burger?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The burger was so good. Juicy. The sauce they used. But I think, for me the bun was like really, really, really amazing. Just like perfectly — not too hard, but just hard enough.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s all about the bun.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Soft on the outside. I mean, it was really, really incredible.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if you guys are like this, but I always watch — look at other people’s plates when I walk in. So I peeped the duck confit. Ooh. I was like, “I need that. I need all of that.” So the duck confit came, and it was incredible. Incredible. Crispy. But on the outside, so the skin is crispy. I love when the skin is crispy. On everything. Even on fish. Any kind of poultry. It’s great. Crispy on the outside. Lot of flavor. Juicy on the inside. And, wow, yeah, I was really happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert? Or drinks?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I didn’t do dessert or drinks, but I do want to say something. I want to go back there just so I can try — and I’m trying to bring myself to it, but the escargot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh! Escargot. It’s delicious. It’s just a little snail.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yeah, I’ve never — I know it’s just a little snail, but it’s just…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You know, when you add garlic and butter to anything — a piece of cardboard, a shoe leather — it tastes good.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That is true.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, escargot. Don’t be afraid of those little snails.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re gonna love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I am a little afraid. I am a little afraid.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you liked the spot?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> But I like that you will try things.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I will.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That, for me, is, I will always try anything once.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Dessert. I had the chocolate mousse.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if it comes like this, but they did it special, I think. They had the madeleines that came out with the chocolate syrup and the vanilla — whatever it was. I was dipping it in every which sauce. Had the chocolate mousse in one hand, the madeleine in the other hand. They must have thought, “Man, where did this guy come from?” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> His hands were full! Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It was very, very good. I was very happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a new discovery for everyone.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, If you would like to try Bon Délire, it’s located on Pier 3 in San Francisco’s Embarcadero. And the average multi-course tab per person without drinks is around $75. Well, now that we’ve got the scoop on the players’ favorite eats, it’s time to find out what the rest of the Dub Nation are snacking on. [music playing] Reporter Cecilia Phillips heads to Chase Center for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I am so excited to be here today at Chase Center. This is one of my favorite sporting events — a Warriors game. But before I even go there, there’s so much to do outside.\u003c/p>\n\u003cp>\u003cstrong>Donna Daniels:\u003c/strong> So right now we’re standing in Thrive City. It is a community gathering space, 365, morning, noon, and night. And anything you want to eat, we’ve got it. [music playing] Splash is our 30,000-square foot sports bar. There’s literally nothing like Splash in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Ugh! Aah! No! Mario, I’m so excited. These cocktails look amazing!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah, for sure. They’re all tasty. We have a little bit of everything for everybody here. If you want something spirit forward, that would be this guy right here — the Night, Night. It’s named Night, Night because, you know…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Night, night.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Steph Curry, all day. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] [people cheering]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> And then over here we have the Splash cocktail, a vodka base with some vanilla, passionfruit, some citrus, and then the cantaloupe with some chia seeds on top.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Looks like basketballs, I feel like.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! Gets you in the mood to splash.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah. Pop-A-Shot’s right over there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Now? Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> It’s on. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Buzzer beater! Oh! Whoa! [laughs] [music playing] Alright, Chef T. We’re at Swish & Sugar at Chase Center. Club level.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And I cannot tell you how excited I am to start with dessert. [music playing] So what is this concept?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> The concept is, we realized that there weren’t a lot of desert offerings, so we said let’s have some fun here. And this is our creations. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That brownie is really gooey.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] Let me just wash it down with this root beer float really quickly. [music playing] All right. Have to get into the savory now. You like to have different vendors come in from the community, and Hot Dog Bills is an example of that with a big history.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The shape is super unique, and that’s kind of why they created it. So what is it? It’s a hot dog? It’s a hamburger? It’s a dog burger?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> It’s a Burgerdog. Get it on the grill, be able to cook it quick and keep all that flavor and juice right there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> You got a burger there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But it feels like I’m gonna be able to enjoy this for a much longer period of time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] That’s great.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It would not be a Bay Area food experience unless there was some sort of healthy new options out there, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Of course. We have a vegan nacho.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! It’s gonna give you energy for the game, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Oh, I think it’s gonna make you kind of sit back and say, “Mmm!”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> There we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! There’s so much flavor here, I don’t miss the meat at all. Greenhouse at the house of the Warriors. I think it’s game time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah, I’m ready. You ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Let’s watch. Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Let’s go.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Oh, the lob to Trayce Jackson-Davis! What a sequence!\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It’s all mine. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my fun and fabulous guests on this week’s show who all chose restaurants in San Francisco. Festus Ezeli, who savors the sesame chicken at House of Nanking. Adonal Foyle, lover of the veal alla Bologna at North Beach Restaurant. And Trayce Jackson-Davis, who basks in the bay views at Bon Délire. Join us next time when three more guests will recommend their favorite spots right here on \u003ci>Check, Please! Bay Area:\u003c/i>.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all. You were fabulous.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Salute.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Fabulous, fabulous, fabulous.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Should I try it?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> You should definitely try Pop-A-Shot.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Are you any good?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I mean, once the Night, Night’s flowing.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> How to use the backboard.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> If I don’t beat you, I will be so mad. I’m not even joking. I love this game. Looks like you’re normally, uh, playing bartender and not playing this game, huh? ‘Cause I’m crushing you.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Oh, yeah, totally.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! Oh, wait. What’s the score?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I don’t know.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You crushed me! No!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Great job. [hands slap]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> \u003c/em>\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 9, airs Thursday, October 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>This week, we’re serving up serious flavor with the Golden State Warriors players as they dish on their favorite San Francisco restaurants! Our all-star lineup kicks off at \u003cstrong>North Beach Restaurant\u003c/strong>, a historic Italian restaurant with vintage elegance featuring housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone. Next, our guests head to \u003cstrong>House of Nanking\u003c/strong> in Chinatown, a beloved institution since the 1980s where the Fang family dishes out Chinese American favorites. Warriors guests praise the house sizzling fried rice and Nanking’s sesame chicken, longtime fan favorite dishes. Finally, \u003cstrong>Bon Délire\u003c/strong> on the Embarcadero delivers traditional French comfort with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots. Reporter Cecilia Phillips wraps up the episode at the \u003cstrong>Chase Center\u003c/strong>, where she digs into what Dub Nation is eating and soaks up the vibrant community energy surrounding the evolving food scene at the home of the Warriors.\u003c/p>\n\u003cfigure id=\"attachment_23627\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23627 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezeli and Adonal Foyle from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.northbeachrestaurant.com/\">\u003cstrong>North Beach Restaurant\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.houseofnankingsf.com/\">\u003cstrong>House of Nanking\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bondeliresf.com/\">\u003cstrong>Bon Délire \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chasecenter.com/thrive-city/shops/\">\u003cstrong>Chase Center \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-23630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg\" alt=\"\" width=\"2000\" height=\"2476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-768x951.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1241x1536.jpg 1241w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1655x2048.jpg 1655w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://griffodistillery.com/\">\u003cspan style=\"color: #339966\">Griffo Distillery, Scott Street Gin\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Petaluma, California $36\u003cbr>\n\u003c/em>You don’t have to look too far in the Bay Area for handcrafted spirits that shine, but Griffo Distillery is a hidden gem that just so happens to hail from my hometown of Petaluma in Sonoma County. This world-class, highly awarded gin just won the title of America’s Greatest London Dry Gin 2025 by the Gin Guild.\u003c/p>\n\u003cp>Griffo crafts several styles of gin (and some delicious vodka and whiskey, too), but the Scott Street Gin is my jam. I adore the smooth texture and delicate balance of botanicals, making for an ideal gin and tonic. Distilled in a single run, the sophisticated 92-proof spirit captures the herbal essence of wild juniper and coriander with a citrusy ping from Sonoma-grown Meyer lemons. Headed to Wine Country? Griffo is a fun spot to visit before or after hitting the wineries.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gloriaferrer.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Gloria Ferrer 2021 “Cremoso” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Sonoma County, California $85\u003cbr>\n\u003c/em>When I first tasted this wine, I was impressed with its unique style and succulent deliciousness. I am a dedicated bubble lover and appreciate different expressions of sparkling. This is one you don’t want to put down. The Cremoso is luxurious to sip, as it’s made in a crémant (creamy) style. This accounts for the lower pressure, creating bubbles that are silky smooth on the palate.\u003c/p>\n\u003cp>A blend of Chardonnay, Pinot Noir and a dash of Pinot Blanc grapes combine to give complexity to the finished wine. With a balance of acidity and sweetness, its fruit-driven, floral aromas are layered with a finish that glides on your palate. A perfect wine to end a meal with cheese or light desserts, due to its whisper of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://kutchwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Kutch Falstaff Vineyard 2024 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Sonoma Coast, California $69\u003cbr>\n\u003c/em>Pinot Noir is called the “heartbreak grape” for a reason. The variety is highly particular about where it’s planted, needing just the right soils and climate to create world-class wines. Pinot Noir’s home is in Burgundy, France, but it’s grown in a handful of cool-climate areas around the world. Some say seeking pinot perfection is nearly impossible. But in the talented hands of winemaker Jamie Kutch, that perfection is a reality.\u003c/p>\n\u003cp>A boutique Sonoma producer celebrating its 20th anniversary, Kutch’s single-vineyard wines are coveted by pinot lovers globally. Kutch’s 2024 Falstaff Vineyard Pinot Noir is perfect. Hailing from a cold vineyard site planted only eight miles from the Pacific Ocean, the vines thrive in the sandy loam marine soils. Elegance, purity and balance are the words that define this wine. As you sip, red berry fruit aromas hit you first, then earthy undertones appear, followed by racy acidity and a silky texture. Nothing is out of place. That’s Pinot Perfection.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> From old-school Italian…\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Sounds kind of weird, but it was really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …to classic Chinese comforts…\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You kind of discover the mystery inside. …and bistro bites by the Bay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I was like, I need that. I need all of that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The Golden State Warriors give us their favorite San Francisco hangouts just ahead on a special \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I feel like this is going to guarantee some swishes tonight. [indistinct conversations]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Do you find that the energy is different at the end? Hi, I’m Leslie Sbrocco. Welcome to \u003ci>Check, Please! Bay Area:\u003c/i>,” the show where Bay Area residents review and talk about their favorite restaurants. [music playing] This time we’re “banging the boards” with members of the Golden State Warriors organization, the Bay Area’s beloved NBA team. Former center Adonal Foyle played ten seasons with the Warriors from 1997 to 2007, and is the team’s all-time leader in blocked shots. Whoo! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> In the years since his retirement, he’s become a political activist, philanthropist, and sports analyst, and commentator.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Jarrett Jack — the lob! And Ezeli!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And former center Festus Ezeli played four seasons with the Warriors and helped the team win the 2015 NBA Championship.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A-ha! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like Adonal, he’s now a seasoned sports commentator and also a big time foodie who’s gaining a following with his “Festus Feasts,” social media channel.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> The feed and the finish!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And center Trayce Jackson-Davis, whose father also played in the NBA, is a rising young star for the Warriors. He made his debut during the 2023-24 season, when he became the first Warrior rookie to lead the team in blocked shots since… Festus in 2013. [laughter and applause] A lot of blocking going on right here.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes, it is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, welcome y’all. Thank you for having us.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> We’re excited. Let’s talk food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Let’s talk food!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> For nearly half a century, Adonal’s spot has been a cornerstone of San Francisco’s rich Italian dining tradition, offering classic Tuscan cucina and house-made vino. It’s his go-to for great meals and even better memories with friends. Nestled in the heart of San Francisco’s North Beach neighborhood, it’s the iconic North Beach Restaurant. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant is the classic Italian restaurant. Una Tagliatelle Bolognese. You come here and from the minute that you walk in, you want to be part of the family.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> How are we doing?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Good thank, you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> Hi, there. Mwah!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so good to see you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant opened in 1970 by Lorenzo Petroni. And Bruno Orsi, he was the chef. Zucchini flower. North Beach Restaurant has been around for over 54 years. And now we’re here to keep the legacy and tradition going. [music playing] The menu is an Tuscan with an influence of Emilia-Romagna. We do the Bolognese with a recipe 100 years old, the tortellini, one by one, tortelloni, the lasagna, which are seven layers of lasagna. We have an amazing Mediterranean branzino we butterfly. Very simple, but very nice. Very healthy. [music playing] The old school dish like the pasta della casa when we took over the restaurant. I’ve been having people send me e-mails. Do whatever you want, but do not change the pasta della casa recipe. Ah, Mayor Brown. Welcome back. North Beach Restaurant has been such a tradition. We have in a lot of celebrities, a lot of artists, a lot of politicians. Right now, we see a lot of restaurants that they’re doing the fast casual. At North Beach Restaurant, the guests, what they enjoy the most is a laid back experience. They like to stay a long time. You hear the people say, “Oh, we stayed for an hour at the dinner table. We finish at midnight.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Salute!\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> [speaking indistinctly] We love to make you feel like to be in Italy without taking overseas flights. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Adonal, this is really a mainstay of classic San Francisco restaurants. I’ve been going there for almost 20-something years, right?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I mean, the atmosphere in that place is incredible. There is incredible wine.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You know, my favorite is the chicken mattone. [chicken sizzling] It’s just perfect when it comes to the table.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Juicy, yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Juicy. And, you know, with a nice glass of wine. I mean, how could you go wrong?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And their wine list is great.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And their wine list is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Their wine list is Italian, Italian, Italian. All right, Trayce, what did you have? Did you start with something like an appetizer or a salad?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I started with just the potato soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And, um… The way that the dish came out, I mean, I’ve never had — There was like a pomegranate puree in the soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which sounds kind of weird, but it was really, really good. But I think my favorite dish was the lasagna just because it’s classic. The way that they had the parmesan on top, it was almost crusted over. It was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> And lasagna is one of those things that’s a staple. It’s like red sauce on pasta.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Like, if you make it well there, then you know that the food there is really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The amazing thing about this place, because it’s been around for so long, almost anything that you try is going to be good because the chef’s been doing it for a very long time. So the veal, absolutely exquisite. I mean, it’s tasty, but I think, you know —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Veal is tricky.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> It’s very tricky.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s very tricky to get it right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s not everybody could do it. But I mean, they make it so perfectly. I mean, so you go there and you just look at the waiter and you say, “Just bring me something amazing.” That’s what I say.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Just bring me something amazing. I’m in your care. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands. That’s right, that’s right. That’s all you have to do.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> When I go, I just say, “Do what you do for Adonal.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whatever you make him smile like that.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Not the bill, though! [all laugh]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You throw Adonal’s name in and you’re going to get places. And did you have anything else, Trayce?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I had a Bolognese, which was really good. It’s another classic.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I was with one of my buddies, and he thought it was his favorite dish, but just the meat sauce and how it was the noodles. You can tell that they were freshly made and I’m kind of a foodie myself. And so I know that when you make pasta fresh, you only boil it for about 2 to 3 minutes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And so… It changes everything. [all cheering] [indistinct] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I learned something new.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s true. I make my own. Listen, at the holiday time I’m known for homemade raviolis.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> What?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So we do the whole thing, you know, make the dough and cut them by hand.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which holiday is this?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> We’re coming over.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Come to my house. I’ll put you to work.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You don’t want me your kitchen. You don’t want me anywhere near it.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> He’s gonna eat everything.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, or burn everything down.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Uh, we got a tiramisu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yes, it was perfect. Just layered with alcohol the way we like it, but it was delicious. Melted in your mouth, and I would definitely go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, I’m going to go with you three. We’re going to all go together. Okay? If you would like to try North Beach Restaurant, it’s located on Stockton Street in San Francisco, and the average multi-course tab per person without drinks is around $75. Festus’s restaurant is another classic in the San Francisco culinary scene, with dishes like their famed sesame chicken and crispy potstickers, the Fang family has created a beacon for Chinese comfort food ever since they opened in 1988. Located in San Francisco’s Chinatown. It’s House of Nanking. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> House of Nanking, when you walk in is loud, it’s boisterous.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Whoa! We’re all yelling at each other. The service is very curt and quick, and you come in and you’re like, “Okay, hm. Interesting.”\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> But then once you taste our food, I think everything settles in and you realize, “Wow, this is a special place.” My parents, Peter and Lily, opened this restaurant back in 1988. I was 7 years old and I was always tasting my dad’s food first because I’m right there and I’ll give it to you blunt, because I’m a child. I don’t know how to lie. And it was just like the best culinary work experience ever. [music playing] Cuisine here we like to say it’s Chinese food, but with a twist. We make all of our sauces in-house. When people think of House of Nanking, I would say 95% always think about the sesame chicken, because it’s the one dish that put my dad on the map. He decided that he wanted to make his own version of an orange chicken, but my dad didn’t like how it was heavily battered. So he changed it, made it so that it was very lightly battered, and he made it a little less sweet. And then he paired it with sweet potato. Chinese people don’t really cook with sweet potato, but he said, “Americans love sweet potato with turkey.” And he’s like, “Why not do chicken and sweet potato?” Our sizzling fried rice is one of our most iconic dishes. It’s super aromatic. It’s smoky. You’ve got deliciousness. You’ve got a show. I mean, what’s not to love about it? [music playing]\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> Don’t tell me what you’re thinking. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> When people think House of Nanking, they think of the older gentleman who likes to tell you what to eat or won’t let you order off the menu.\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> If you trust me, I’ll bring you a couple of things to share.\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> My dad’s so — it’s, like, ingrained in him that he’s like, that’s what I want to do. I want to take care of the people who come in. Let me decide. Let me take care of you. That’s the way to do it here at the restaurant. I think the longevity of all of this is because of my parents. I don’t know if they could do anything else besides this. Now, for me, I want to continue their legacy. And I also love it. Like, this is my whole world. I meet all kinds of people. And people love our restaurant so it’s a happy place. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Festus, “Festus Feasts.”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> “Festus Feasts,” Yes. Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right? How did you become such a lover of food?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Uh, it’s really the Bay area. There’s so much great food here. So I really wanted to bring a lot of love with the platform that we have as basketball players. We have fans that follow us. So I wanted to bring those people to the local restaurants to support.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you chose House of Nanking. Why is that?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes. Oh my gosh. First off, I love the story. Immigrant family comes here and makes a name for themselves, and they build this staple in the community that really feeds everybody. But the food there is incredible, that’s why.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And there’s a lot of food. It’s a big menu, isn’t it?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh man, I go there specifically — Just trust me. The fish soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> First time I heard it, it sounded weird. I was like, I don’t know if this is what I can do, but I asked them and they said, “You have to get this.” And when I got it, it was — It comes in this big container. It’s still on the fire. They keep it going the whole time. It has everything in there. It has, obviously it’s fish in there, but the broth, it is so good. [sbrocco laughs]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It has you dreaming about it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh, I still think — I’m thinking about it now.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, did you have any fish soup, Adonal? I didn’t — I didn’t dare try the fish soup. [laughter] Like, I wanted to kind of get a sense of it. And so I told the chef I was like, “You know, treat me like, you know, I’m new here and I don’t know what’s happening and just surprise me with your greatness.” And, you know, five meals later, it was absolutely incredible.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, I have to do that, sort of chef’s special.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> The chef’s special is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And tell me one of the favorite things that you had, Adonal.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They had a short ribs and it was tender, a little fried and hard on the outside. It was so exquisite. And you’re eating it and you just feel like, “You know what? “My mama could make this.” And it’s like the atmosphere in that place is almost like that nonchalant. It’s like, “Our food is good. We don’t have to have a pretty building, just eat!”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes! Yes!\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s why I liked it. They’re like, “Yo. Our food is good. Hey, sit down over there. We’ll just figure it out.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> There’s a long line out the door. We’ve gotta check them out.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Exactly!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about your experience?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> My experience was great. I mean, when I went, it was probably like, 6:30-7, but it was packed. I mean, people literally waiting outside in lines. And so I think that just tells you about the culture that they have and about their food. [pan sizzling] My favorite dish was probably the fried rice. And it’s just because he was cooking in front of us, and it’s like a huge tower. And then they pour the egg around it and they start sauteing it, almost like you’re at a hibachi restaurant.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s true. That’s amazing.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> We had the pork dumplings as well.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh, yeah. The pork dumplings.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re good! You know the sauce in the pork dumplings? I would take the sauce and I’d put it on the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, you did it right!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Come on now.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You did it right. That’s a pro. That’s a pro.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s a tip. That’s a pro tip. An insider tip you will only get on \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s a pro right there. I didn’t even have to say nothing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You nailed that. Okay, talk a little bit about the dumplings. Are you a dumpling fan too?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I love dumplings. Anything where meat is wrapped in dough. [laughter] Meat pies, dumplings. Anything like that, for me, is great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Every culture has a type of dumplings. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s so amazing, right? Because it’s moist and it’s like you kind of discover the mystery inside. I mean, I think that what makes the food so unique is that you can tell the care that it’s taken to prepare. And each of them is so amazing in its own way, you know?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Any y’all do the sesame chicken?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I should’ve. I should’ve.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You really is thinking about the sesame chicken.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, I need, like, the sweet and savory together in one dish. The sesame chicken is — I — that was one of my favorites as well, because that’s what I also eat with the rice if I want to. If I’m feeling a little freaky, I want to mix the sesame chicken with the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “Festus Feasts Freaky.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Freaky.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know. It’s like “Festus Feasts After Dark.” I don’t know if we’re ready for that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That’s his freaky place. [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I love that. So what about service?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I was there at like 12:00, in the 12:00 session. I think what was interesting, there wasn’t a lot of people there, but the service is almost — I call it like laissez-faire. But it was, like, so awesome because they do pay attention, just not hover. So I was like, okay, I like that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah. Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They’re there. But they just — they want you to enjoy the food. -Sbrocco: Yeah. -Jackson-Davis: I agree 100%. Another thing, just shout-out to — we call her Mama. So she was there and she’s just kind of going around. It’s like you’re in her home and she’s just serving everyone if you need something. And then — it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re definitely a staple in the community. I love them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Absolutely. Absolutely. Alright, if you would like to try House of Nanking, it’s located on Kearny Street in San Francisco, and the average multi-course tab per person without drinks is around $40. Trayce is a relative newcomer to the city, so it’s pretty fitting he chose a hip new bistro as his local escape. Boasting both bay and bridge views, it’s the perfect place to indulge in Parisian classics. Located in Pier 3 along San Francisco’s Embarcadero, it’s Bon Délire. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> “Bon délire” means a lot of things. You know, in France, when you go to restaurants, the vibe, the music, the smell. If the place is good, It’s called “bon délire.” [music playing]\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> As far as technique, we stick to the classics, but we try to just do it a little better than the normal. We have the farmers market a stone’s throw away. I go there every Saturday, every Tuesday, and we get fresh product. We have a special board, a chalkboard that is constantly changing, and we have some fun with that. The steak frites that we have at Bon Délire, we use two cuts. One is prime New York, and the other one is onglet, which is the hanger steak. We finish it with a little butter, thyme, and garlic. This actually helps us infuse the flavor of the thyme a little bit into the meat. It’s rich. It’s got a beautiful texture. The sauce is a classic French sauce — au poivre. We use three kinds of peppercorns and a little bit of brandy, a little cream, a lot of love.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> The sauce au poivre — the chef make it. It’s fabulous.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> I’m sorry, what did you say again?\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> It’s fabulous. Honestly, it’s fabulous. [music playing] It’s a brasserie. This was the most important for us to have the bar, central bar. The top of the bar, it’s zinc from France. When you sit at the bar, you can see everything. When you go to the good restaurant and you have a good night. It’s not just about the food experience. It’s everything.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> The staff will get caught up in the energy. We’ll have a little bit of fun with the guests.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> When the customer leave, automatically they remember the place. All the time they think about, “Oh, this restaurant was bon délire.”\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> [chuckles]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Trayce, how did you find this place?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I’m a newcomer, and I’m kind of in that Gen Z, like, media. So I actually found it on TikTok.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> So…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You actually found it on “Festus Feasts.” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Exactly. But when I walked into the place and you see the circle bar, and they’re playing movies on the wall, and the deejay and the vinyls that they have, it was amazing to see, like, a modern twist on French cuisine. And, obviously, when you go French, you got to get the frites.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Steak frites. That’s kind of a benchmark dish. Like a lasagna in an Italian restaurant.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> How are the steak frites? And how did you get yours prepared?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Medium rare. I’m good like that. I need a little chewy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I need a little blood.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> A little blood. Just a little.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I like that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> With the sauce that they put on it. But I also subbed the fries for the truffle fries.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, with champagne…\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Now we’re eating. I like it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Champagne. I’ll tell you, truffle fries and champagne. It’s about the best thing you can —\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yeah?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Put us onto something.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Salt and sparkly. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Tell me about your experience and what you had there.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, the movies on the wall was a huge plus. Walk in, it’s a kind of cool vibe. I also thought, “This is a really fancy restaurant. I wonder which of y’all picked this fancy restaurant. Is the food any good?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course the young buck.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Listen, I was blown away. The first thing I had was the anchovies. I don’t know much about anchovies, but they recommended this. And the anchovy comes on this brioche, so it’s like this sweet and salty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, it started like that and I was like, yo, it’s about to be a roller-coaster ride now ’cause this is a great start.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about you, Adonal? What did you have?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I had the house salad, which was amazing. And I had a burger. But I was like, “Really?” You know, as a big man, the table, like, was, like, this size of just this.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I find myself, like, you know… With my burger, like, trying to figure out.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Boxing out at the table? You know, like, how to do it, right, you know? So I finally went, like, in a corner seat, and I’m like, “You know what? I’m just gonna go in.” So I just grab it and, you know, went in and get it. No, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And how was the burger?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The burger was so good. Juicy. The sauce they used. But I think, for me the bun was like really, really, really amazing. Just like perfectly — not too hard, but just hard enough.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s all about the bun.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Soft on the outside. I mean, it was really, really incredible.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if you guys are like this, but I always watch — look at other people’s plates when I walk in. So I peeped the duck confit. Ooh. I was like, “I need that. I need all of that.” So the duck confit came, and it was incredible. Incredible. Crispy. But on the outside, so the skin is crispy. I love when the skin is crispy. On everything. Even on fish. Any kind of poultry. It’s great. Crispy on the outside. Lot of flavor. Juicy on the inside. And, wow, yeah, I was really happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert? Or drinks?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I didn’t do dessert or drinks, but I do want to say something. I want to go back there just so I can try — and I’m trying to bring myself to it, but the escargot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh! Escargot. It’s delicious. It’s just a little snail.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yeah, I’ve never — I know it’s just a little snail, but it’s just…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You know, when you add garlic and butter to anything — a piece of cardboard, a shoe leather — it tastes good.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That is true.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, escargot. Don’t be afraid of those little snails.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re gonna love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I am a little afraid. I am a little afraid.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you liked the spot?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> But I like that you will try things.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I will.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That, for me, is, I will always try anything once.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Dessert. I had the chocolate mousse.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if it comes like this, but they did it special, I think. They had the madeleines that came out with the chocolate syrup and the vanilla — whatever it was. I was dipping it in every which sauce. Had the chocolate mousse in one hand, the madeleine in the other hand. They must have thought, “Man, where did this guy come from?” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> His hands were full! Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It was very, very good. I was very happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a new discovery for everyone.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, If you would like to try Bon Délire, it’s located on Pier 3 in San Francisco’s Embarcadero. And the average multi-course tab per person without drinks is around $75. Well, now that we’ve got the scoop on the players’ favorite eats, it’s time to find out what the rest of the Dub Nation are snacking on. [music playing] Reporter Cecilia Phillips heads to Chase Center for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I am so excited to be here today at Chase Center. This is one of my favorite sporting events — a Warriors game. But before I even go there, there’s so much to do outside.\u003c/p>\n\u003cp>\u003cstrong>Donna Daniels:\u003c/strong> So right now we’re standing in Thrive City. It is a community gathering space, 365, morning, noon, and night. And anything you want to eat, we’ve got it. [music playing] Splash is our 30,000-square foot sports bar. There’s literally nothing like Splash in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Ugh! Aah! No! Mario, I’m so excited. These cocktails look amazing!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah, for sure. They’re all tasty. We have a little bit of everything for everybody here. If you want something spirit forward, that would be this guy right here — the Night, Night. It’s named Night, Night because, you know…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Night, night.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Steph Curry, all day. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] [people cheering]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> And then over here we have the Splash cocktail, a vodka base with some vanilla, passionfruit, some citrus, and then the cantaloupe with some chia seeds on top.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Looks like basketballs, I feel like.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! Gets you in the mood to splash.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah. Pop-A-Shot’s right over there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Now? Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> It’s on. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Buzzer beater! Oh! Whoa! [laughs] [music playing] Alright, Chef T. We’re at Swish & Sugar at Chase Center. Club level.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And I cannot tell you how excited I am to start with dessert. [music playing] So what is this concept?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> The concept is, we realized that there weren’t a lot of desert offerings, so we said let’s have some fun here. And this is our creations. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That brownie is really gooey.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] Let me just wash it down with this root beer float really quickly. [music playing] All right. Have to get into the savory now. You like to have different vendors come in from the community, and Hot Dog Bills is an example of that with a big history.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The shape is super unique, and that’s kind of why they created it. So what is it? It’s a hot dog? It’s a hamburger? It’s a dog burger?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> It’s a Burgerdog. Get it on the grill, be able to cook it quick and keep all that flavor and juice right there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> You got a burger there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But it feels like I’m gonna be able to enjoy this for a much longer period of time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] That’s great.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It would not be a Bay Area food experience unless there was some sort of healthy new options out there, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Of course. We have a vegan nacho.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! It’s gonna give you energy for the game, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Oh, I think it’s gonna make you kind of sit back and say, “Mmm!”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> There we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! There’s so much flavor here, I don’t miss the meat at all. Greenhouse at the house of the Warriors. I think it’s game time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah, I’m ready. You ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Let’s watch. Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Let’s go.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Oh, the lob to Trayce Jackson-Davis! What a sequence!\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It’s all mine. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my fun and fabulous guests on this week’s show who all chose restaurants in San Francisco. Festus Ezeli, who savors the sesame chicken at House of Nanking. Adonal Foyle, lover of the veal alla Bologna at North Beach Restaurant. And Trayce Jackson-Davis, who basks in the bay views at Bon Délire. Join us next time when three more guests will recommend their favorite spots right here on \u003ci>Check, Please! Bay Area:\u003c/i>.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all. You were fabulous.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Salute.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Fabulous, fabulous, fabulous.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Should I try it?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> You should definitely try Pop-A-Shot.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Are you any good?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I mean, once the Night, Night’s flowing.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> How to use the backboard.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> If I don’t beat you, I will be so mad. I’m not even joking. I love this game. Looks like you’re normally, uh, playing bartender and not playing this game, huh? ‘Cause I’m crushing you.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Oh, yeah, totally.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! Oh, wait. What’s the score?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I don’t know.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You crushed me! No!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Great job. [hands slap]\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\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\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>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/_3LSzLo5yF4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\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",
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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\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\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/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/_3LSzLo5yF4'\n title='//www.youtube.com/embed/_3LSzLo5yF4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\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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"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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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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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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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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"source": "Commonwealth Club of California"
},
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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
},
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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",
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},
"fresh-air": {
"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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"here-and-now": {
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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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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": {
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"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
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"source": "wnyc"
},
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"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"location": {
"pathname": "/checkplease/program/check-please",
"previousPathname": "/"
}
}
