window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_23635": {
"type": "attachments",
"id": "checkplease_23635",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23635",
"found": true
},
"title": "CPBA_2010_20thAnniversarySpecial_Thumbnail",
"publishDate": 1762464902,
"status": "inherit",
"parent": 23634,
"modified": 1762464902,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23631": {
"type": "attachments",
"id": "checkplease_23631",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23631",
"found": true
},
"title": "CPBA_2009_YT_Cover",
"publishDate": 1761877707,
"status": "inherit",
"parent": 23626,
"modified": 1761877707,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23585": {
"type": "attachments",
"id": "checkplease_23585",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23585",
"found": true
},
"title": "WarriorsSet_02b",
"publishDate": 1758922066,
"status": "inherit",
"parent": 23583,
"modified": 1758927397,
"caption": "Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezili and Adonal Foyle from KQED in San Francisco.",
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b.png",
"width": 1920,
"height": 1080
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23558": {
"type": "attachments",
"id": "checkplease_23558",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23558",
"found": true
},
"title": "2008_PBS_Cover",
"publishDate": 1754014457,
"status": "inherit",
"parent": 23555,
"modified": 1754014457,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23547": {
"type": "attachments",
"id": "checkplease_23547",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23547",
"found": true
},
"title": "2007_Cover_PBS",
"publishDate": 1753406459,
"status": "inherit",
"parent": 23543,
"modified": 1753406459,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23531": {
"type": "attachments",
"id": "checkplease_23531",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23531",
"found": true
},
"title": "2006_Cover_PBS",
"publishDate": 1752805391,
"status": "inherit",
"parent": 23528,
"modified": 1752805391,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23523": {
"type": "attachments",
"id": "checkplease_23523",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23523",
"found": true
},
"title": "2005_Cover_PBS",
"publishDate": 1752195035,
"status": "inherit",
"parent": 23519,
"modified": 1752195035,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23506": {
"type": "attachments",
"id": "checkplease_23506",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23506",
"found": true
},
"title": "CPBA_2005_20Years_43crop",
"publishDate": 1750795562,
"status": "inherit",
"parent": 23493,
"modified": 1750795562,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop.png",
"width": 1620,
"height": 911
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23482": {
"type": "attachments",
"id": "checkplease_23482",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23482",
"found": true
},
"title": "2004_Cover_PBS",
"publishDate": 1746151870,
"status": "inherit",
"parent": 23480,
"modified": 1746151870,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"breakingNewsReducer": {},
"pagesReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_23634": {
"type": "posts",
"id": "checkplease_23634",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23634",
"score": null,
"sort": [
1762486112000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-20th-anniversary-special",
"title": "Check, Please! Bay Area: 20th Anniversary Special",
"publishDate": 1762486112,
"format": "video",
"headTitle": "Check, Please! Bay Area: 20th Anniversary Special | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1762467108,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 5944
},
"headData": {
"title": "Check, Please! Bay Area: 20th Anniversary Special | KQED",
"description": "Check, Please! Bay Area celebrates 20 years on air with a special look back at its tastiest moments with host Leslie Sbrocco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area celebrates 20 years on air with a special look back at its tastiest moments with host Leslie Sbrocco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: 20th Anniversary Special",
"datePublished": "2025-11-06T19:28:32-08:00",
"dateModified": "2025-11-06T14:11:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=GTrEedeJQ3g",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23634/check-please-bay-area-20th-anniversary-special",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23634/check-please-bay-area-20th-anniversary-special",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3392",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3871",
"checkplease_3738",
"checkplease_10",
"checkplease_9427"
],
"tags": [
"checkplease_8946"
],
"featImg": "checkplease_23635",
"label": "checkplease_9339"
},
"checkplease_23626": {
"type": "posts",
"id": "checkplease_23626",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23626",
"score": null,
"sort": [
1761878635000
]
},
"guestAuthors": [],
"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",
"publishDate": 1761878635,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1761878635,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 291,
"wordCount": 6692
},
"headData": {
"title": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire | KQED",
"description": "The Golden State Warriors try their favorite bites, from old school Italian, to Chinese American favorites, to French comforts with a twist.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "The Golden State Warriors try their favorite bites, from old school Italian, to Chinese American favorites, to French comforts with a twist.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire",
"datePublished": "2025-10-30T19:43:55-07:00",
"dateModified": "2025-10-30T19:43:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=n78S-uX12nA",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23626/check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23626/check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_475",
"checkplease_3750",
"checkplease_3731",
"checkplease_3751",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_9209",
"checkplease_3739",
"checkplease_9427"
],
"tags": [
"checkplease_9175",
"checkplease_9157",
"checkplease_8602",
"checkplease_8865",
"checkplease_9162",
"checkplease_8566",
"checkplease_8518"
],
"featImg": "checkplease_23631",
"label": "checkplease_9339"
},
"checkplease_23583": {
"type": "posts",
"id": "checkplease_23583",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23583",
"score": null,
"sort": [
1758923416000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
"publishDate": 1758923416,
"format": "standard",
"headTitle": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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 10, 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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1761762609,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 931
},
"headData": {
"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers | KQED",
"description": "Check, Please! Bay Area celebrates 20 years with new episodes this fall, featuring special guests, milestone moments and more foodie faves.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area celebrates 20 years with new episodes this fall, featuring special guests, milestone moments and more foodie faves.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
"datePublished": "2025-09-26T14:50:16-07:00",
"dateModified": "2025-10-29T11:30:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3739,
"slug": "san-francisco-restaurant-info",
"name": "san francisco"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23583/check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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 10, 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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23583/check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3763",
"checkplease_475",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3761",
"checkplease_3751",
"checkplease_3742",
"checkplease_9212",
"checkplease_3764",
"checkplease_7994",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3856",
"checkplease_9437",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_9427"
],
"tags": [
"checkplease_8508",
"checkplease_9157",
"checkplease_8565",
"checkplease_8865",
"checkplease_8566",
"checkplease_8509",
"checkplease_8640",
"checkplease_8564",
"checkplease_9257",
"checkplease_9438",
"checkplease_8518"
],
"featImg": "checkplease_23585",
"label": "checkplease_9339"
},
"checkplease_23555": {
"type": "posts",
"id": "checkplease_23555",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23555",
"score": null,
"sort": [
1754015112000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
"publishDate": 1754015112,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1754014494,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 5473
},
"headData": {
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
"description": "Monterey Bay Area locals try Cal-Mex comfort food in Albany, Southern fare with a twist in San Francisco and wood-fired pizzas in San Mateo.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Monterey Bay Area locals try Cal-Mex comfort food in Albany, Southern fare with a twist in San Francisco and wood-fired pizzas in San Mateo.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
"datePublished": "2025-07-31T19:25:12-07:00",
"dateModified": "2025-07-31T19:14:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"videoEmbed": "https://www.youtube.com/watch?v=SaMJNF5rpt4",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23555/check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23555/check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_9436",
"checkplease_3758",
"checkplease_250",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3871",
"checkplease_3753",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_9427",
"checkplease_8175"
],
"tags": [
"checkplease_9335",
"checkplease_9435",
"checkplease_9162",
"checkplease_8566",
"checkplease_9091",
"checkplease_8573",
"checkplease_8707",
"checkplease_9007",
"checkplease_9005"
],
"featImg": "checkplease_23558",
"label": "checkplease_9339"
},
"checkplease_23543": {
"type": "posts",
"id": "checkplease_23543",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23543",
"score": null,
"sort": [
1753410309000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"title": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home",
"publishDate": 1753410309,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1753407514,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 8,
"wordCount": 5805
},
"headData": {
"title": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home | KQED",
"description": "Monterey Bay Area locals try comfort food with views in Monterey, over-the-top hot dogs in Pacific Grove and backyard-to-table fare in Soquel.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Monterey Bay Area locals try comfort food with views in Monterey, over-the-top hot dogs in Pacific Grove and backyard-to-table fare in Soquel.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home",
"datePublished": "2025-07-24T19:25:09-07:00",
"dateModified": "2025-07-24T18:38:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=Lq9S2ytHNu0",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23543/check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23543/check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3760",
"checkplease_250",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3871",
"checkplease_9309",
"checkplease_9308",
"checkplease_3738",
"checkplease_10",
"checkplease_9427"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_9435",
"checkplease_9160",
"checkplease_9161",
"checkplease_8766",
"checkplease_9433",
"checkplease_9310",
"checkplease_9315",
"checkplease_9431"
],
"featImg": "checkplease_23547",
"label": "checkplease_9339"
},
"checkplease_23528": {
"type": "posts",
"id": "checkplease_23528",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23528",
"score": null,
"sort": [
1752805705000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-el-bistro-by-the-sea-julias-vegetarian-sampa-brazilian-kitchen",
"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
"publishDate": 1752805705,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, 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\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1753406860,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 5,
"wordCount": 5775
},
"headData": {
"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen | KQED",
"description": "Monterey Bay Area locals try brunch with Mexican flair in Carmel, innovative vegetarian plates in Pacific Grove and Brazilian fare in Santa Cruz.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Monterey Bay Area locals try brunch with Mexican flair in Carmel, innovative vegetarian plates in Pacific Grove and Brazilian fare in Santa Cruz.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
"datePublished": "2025-07-17T19:28:25-07:00",
"dateModified": "2025-07-24T18:27:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=uAif7Wpyqec",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23528/check-please-bay-area-reviews-el-bistro-by-the-sea-julias-vegetarian-sampa-brazilian-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, 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\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23528/check-please-bay-area-reviews-el-bistro-by-the-sea-julias-vegetarian-sampa-brazilian-kitchen",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_8747",
"checkplease_3731",
"checkplease_9200",
"checkplease_3871",
"checkplease_3753",
"checkplease_9309",
"checkplease_9308",
"checkplease_3738",
"checkplease_10",
"checkplease_9427",
"checkplease_108"
],
"tags": [
"checkplease_9378",
"checkplease_8893",
"checkplease_9334",
"checkplease_9434",
"checkplease_9091",
"checkplease_8573",
"checkplease_9310",
"checkplease_9315",
"checkplease_9430",
"checkplease_9254",
"checkplease_9033",
"checkplease_9429",
"checkplease_9428"
],
"featImg": "checkplease_23531",
"label": "checkplease_9339"
},
"checkplease_23519": {
"type": "posts",
"id": "checkplease_23519",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23519",
"score": null,
"sort": [
1752200743000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"title": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey",
"publishDate": 1752200743,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1752865286,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 219,
"wordCount": 5583
},
"headData": {
"title": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey | KQED",
"description": "Bay Area foodies try 18-hour brisket in Seaside, Thai-Californian fare in Santa Cruz and seafood towers with a view in Monterey.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies try 18-hour brisket in Seaside, Thai-Californian fare in Santa Cruz and seafood towers with a view in Monterey.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey",
"datePublished": "2025-07-10T19:25:43-07:00",
"dateModified": "2025-07-18T12:01:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9308,
"slug": "monterey",
"name": "monterey"
},
"videoEmbed": "https://www.youtube.com/watch?v=GBFeWhfOZpg",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23519/check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23519/check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3731",
"checkplease_9308",
"checkplease_9309",
"checkplease_10",
"checkplease_3874",
"checkplease_9427",
"checkplease_7938",
"checkplease_8044"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8575",
"checkplease_8988",
"checkplease_9310",
"checkplease_8872",
"checkplease_9430",
"checkplease_8592",
"checkplease_9311",
"checkplease_9404",
"checkplease_8703"
],
"featImg": "checkplease_23523",
"label": "checkplease_9339"
},
"checkplease_23493": {
"type": "posts",
"id": "checkplease_23493",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23493",
"score": null,
"sort": [
1749855445000
]
},
"guestAuthors": [],
"slug": "take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
"publishDate": 1749855445,
"format": "standard",
"headTitle": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? 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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1751583011,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 617
},
"headData": {
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
"description": "Four new episodes air in July 2025 as Check, Please! Bay Area continues its 20th season — starting in Monterey Bay.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Four new episodes air in July 2025 as Check, Please! Bay Area continues its 20th season — starting in Monterey Bay.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
"datePublished": "2025-06-13T15:57:25-07:00",
"dateModified": "2025-07-03T15:50:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23493/take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23493/take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_9359",
"checkplease_3873",
"checkplease_250",
"checkplease_9105",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3753",
"checkplease_9308",
"checkplease_9309",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_3874",
"checkplease_9427",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_1477",
"checkplease_7938"
],
"tags": [
"checkplease_8524",
"checkplease_8574",
"checkplease_8893",
"checkplease_8633",
"checkplease_9334",
"checkplease_9432",
"checkplease_9433",
"checkplease_8566",
"checkplease_8573",
"checkplease_9310",
"checkplease_9315",
"checkplease_8564",
"checkplease_8518",
"checkplease_8568",
"checkplease_8519",
"checkplease_8872",
"checkplease_9430",
"checkplease_8592",
"checkplease_9311",
"checkplease_9431",
"checkplease_8707",
"checkplease_8703",
"checkplease_9033",
"checkplease_9428"
],
"featImg": "checkplease_23506",
"label": "checkplease_9339"
},
"checkplease_23480": {
"type": "posts",
"id": "checkplease_23480",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23480",
"score": null,
"sort": [
1746152717000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
"publishDate": 1746152717,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">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=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\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. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1748473840,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 5,
"wordCount": 5461
},
"headData": {
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
"description": "Bay Area foodies try bakery delights in San Francisco, elegant plant-based plates in Burlingame and contemporary Peruvian cuisine in Oakland.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies try bakery delights in San Francisco, elegant plant-based plates in Burlingame and contemporary Peruvian cuisine in Oakland.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
"datePublished": "2025-05-01T19:25:17-07:00",
"dateModified": "2025-05-28T16:10:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=DL-Q-bkV-zU",
"sticky": false,
"WpOldSlug": "check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro-2",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23480/check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">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=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\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. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23480/check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3873",
"checkplease_8022",
"checkplease_250",
"checkplease_3750",
"checkplease_3740",
"checkplease_9210",
"checkplease_3730",
"checkplease_3731",
"checkplease_3761",
"checkplease_9212",
"checkplease_3764",
"checkplease_9211",
"checkplease_3741",
"checkplease_8187",
"checkplease_10",
"checkplease_9209",
"checkplease_3729",
"checkplease_3739",
"checkplease_9427",
"checkplease_108"
],
"tags": [
"checkplease_8776",
"checkplease_8584",
"checkplease_9160",
"checkplease_9161",
"checkplease_763",
"checkplease_8509",
"checkplease_9426",
"checkplease_9425",
"checkplease_8518",
"checkplease_9254",
"checkplease_9033",
"checkplease_9429",
"checkplease_9428"
],
"featImg": "checkplease_23482",
"label": "checkplease_9339"
}
},
"programsReducer": {
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"1a": {
"id": "1a",
"title": "1A",
"info": "1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.",
"airtime": "MON-THU 11pm-12am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg",
"officialWebsiteLink": "https://the1a.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/1a",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/1A-p947376/",
"rss": "https://feeds.npr.org/510316/podcast.xml"
}
},
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "\"KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 4
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"inside-europe": {
"id": "inside-europe",
"title": "Inside Europe",
"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
"airtime": "SAT 3am-4am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg",
"meta": {
"site": "news",
"source": "Deutsche Welle"
},
"link": "/radio/program/inside-europe",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2",
"tuneIn": "https://tunein.com/radio/Inside-Europe-p731/",
"rss": "https://partner.dw.com/xml/podcast_inside-europe"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"live-from-here-highlights": {
"id": "live-from-here-highlights",
"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.livefromhere.org/",
"meta": {
"site": "arts",
"source": "american public media"
},
"link": "/radio/program/live-from-here-highlights",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1167173941",
"tuneIn": "https://tunein.com/radio/Live-from-Here-Highlights-p921744/",
"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"our-body-politic": {
"id": "our-body-politic",
"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://our-body-politic.simplecast.com/",
"meta": {
"site": "news",
"source": "kcrw"
},
"link": "/radio/program/our-body-politic",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
"spotify": "https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc",
"rss": "https://feeds.simplecast.com/_xaPhs1s",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 15
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 6
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"says-you": {
"id": "says-you",
"title": "Says You!",
"info": "Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!",
"airtime": "SUN 4pm-5pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.saysyouradio.com/",
"meta": {
"site": "comedy",
"source": "Pipit and Finch"
},
"link": "/radio/program/says-you",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/says-you!/id1050199826",
"tuneIn": "https://tunein.com/radio/Says-You-p480/",
"rss": "https://saysyou.libsyn.com/rss"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"selected-shorts": {
"id": "selected-shorts",
"title": "Selected Shorts",
"info": "Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.",
"airtime": "SAT 8pm-9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/selected-shorts",
"meta": {
"site": "arts",
"source": "pri"
},
"link": "/radio/program/selected-shorts",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Selected-Shorts-p31792/",
"rss": "https://feeds.megaphone.fm/selectedshorts"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 5
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 14
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 3
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "\"KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 2
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-takeaway": {
"id": "the-takeaway",
"title": "The Takeaway",
"info": "The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.",
"airtime": "MON-THU 12pm-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/takeaway",
"meta": {
"site": "news",
"source": "WNYC"
},
"link": "/radio/program/the-takeaway",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2",
"tuneIn": "http://tunein.com/radio/The-Takeaway-p150731/",
"rss": "https://feeds.feedburner.com/takeawaypodcast"
}
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"truthbetold": {
"id": "truthbetold",
"title": "Truth Be Told",
"tagline": "Advice by and for people of color",
"info": "We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.",
"airtime": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg",
"imageAlt": "KQED Truth Be Told with Tonya Mosley",
"officialWebsiteLink": "https://www.kqed.ord/podcasts/truthbetold",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/podcasts/truthbetold",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA",
"npr": "https://www.npr.org/podcasts/719210818/truth-be-told",
"stitcher": "https://www.stitcher.com/s?fid=398170&refid=stpr",
"spotify": "https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"washington-week": {
"id": "washington-week",
"title": "Washington Week",
"info": "For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.",
"airtime": "SAT 1:30am-2am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg",
"officialWebsiteLink": "http://www.pbs.org/weta/washingtonweek/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/washington-week",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2",
"tuneIn": "https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/",
"rss": "http://feeds.pbs.org/pbs/weta/washingtonweek-audio"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
},
"world-affairs": {
"id": "world-affairs",
"title": "World Affairs",
"info": "The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.worldaffairs.org/",
"meta": {
"site": "news",
"source": "World Affairs"
},
"link": "/radio/program/world-affairs",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2",
"tuneIn": "https://tunein.com/radio/WorldAffairs-p1665/",
"rss": "https://worldaffairs.libsyn.com/rss"
}
},
"on-shifting-ground": {
"id": "on-shifting-ground",
"title": "On Shifting Ground with Ray Suarez",
"info": "Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png",
"officialWebsiteLink": "https://worldaffairs.org/radio-podcast/",
"meta": {
"site": "news",
"source": "On Shifting Ground"
},
"link": "/radio/program/on-shifting-ground",
"subscribe": {
"apple": "https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657",
"rss": "https://feeds.libsyn.com/36668/rss"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"white-lies": {
"id": "white-lies",
"title": "White Lies",
"info": "In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/podcasts/510343/white-lies",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/white-lies",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/whitelies",
"apple": "https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA",
"spotify": "https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw",
"rss": "https://feeds.npr.org/510343/podcast.xml"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?program=check-please": {
"isFetching": false,
"latestQuery": {
"from": 0,
"postsToRender": 9
},
"tag": null,
"vitalsOnly": true,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1206,
"relation": "eq"
},
"items": [
"checkplease_23634",
"checkplease_23626",
"checkplease_23583",
"checkplease_23555",
"checkplease_23543",
"checkplease_23528",
"checkplease_23519",
"checkplease_23493",
"checkplease_23480"
]
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"pfsSessionReducer": {},
"subscriptionsReducer": {},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null,
"imageData": {
"ogImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png",
"width": 1200,
"height": 630
},
"twImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
},
"twitterCard": "summary_large_image"
}
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3392": {
"type": "terms",
"id": "checkplease_3392",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area bites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area bites Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 129,
"slug": "bay-area-bites",
"isLoading": false,
"link": "/checkplease/category/bay-area-bites"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_9200": {
"type": "terms",
"id": "checkplease_9200",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1571,
"slug": "food",
"isLoading": false,
"link": "/checkplease/category/food"
},
"checkplease_3871": {
"type": "terms",
"id": "checkplease_3871",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 272,
"slug": "kqed-food",
"isLoading": false,
"link": "/checkplease/category/kqed-food"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_9427": {
"type": "terms",
"id": "checkplease_9427",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9427",
"found": true
},
"relationships": {},
"name": "season 20",
"slug": "season-20",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "season 20 - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1798,
"isLoading": false,
"link": "/checkplease/category/season-20"
},
"checkplease_8946": {
"type": "terms",
"id": "checkplease_8946",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8946",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1317,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/checkplease/tag/leslie-sbrocco"
},
"checkplease_9296": {
"type": "terms",
"id": "checkplease_9296",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Entertainment",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Entertainment Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1667,
"slug": "entertainment",
"isLoading": false,
"link": "/checkplease/interest/entertainment"
},
"checkplease_9282": {
"type": "terms",
"id": "checkplease_9282",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food and Drink",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food and Drink Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1653,
"slug": "food-and-drink",
"isLoading": false,
"link": "/checkplease/interest/food-and-drink"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_475": {
"type": "terms",
"id": "checkplease_475",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 174,
"slug": "chinese",
"isLoading": false,
"link": "/checkplease/category/chinese"
},
"checkplease_3751": {
"type": "terms",
"id": "checkplease_3751",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 162,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/category/italian-cuisine"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_9209": {
"type": "terms",
"id": "checkplease_9209",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1580,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/category/san-francisco"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_9175": {
"type": "terms",
"id": "checkplease_9175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1546,
"slug": "chinese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/chinese-cuisine"
},
"checkplease_9157": {
"type": "terms",
"id": "checkplease_9157",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1528,
"slug": "chinese-food",
"isLoading": false,
"link": "/checkplease/tag/chinese-food"
},
"checkplease_8602": {
"type": "terms",
"id": "checkplease_8602",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 971,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/tag/french-cuisine"
},
"checkplease_8865": {
"type": "terms",
"id": "checkplease_8865",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1236,
"slug": "french-food",
"isLoading": false,
"link": "/checkplease/tag/french-food"
},
"checkplease_9162": {
"type": "terms",
"id": "checkplease_9162",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1533,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/italian-cuisine"
},
"checkplease_8566": {
"type": "terms",
"id": "checkplease_8566",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 935,
"slug": "italian-food",
"isLoading": false,
"link": "/checkplease/tag/italian-food"
},
"checkplease_8518": {
"type": "terms",
"id": "checkplease_8518",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 887,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/tag/san-francisco"
},
"checkplease_9285": {
"type": "terms",
"id": "checkplease_9285",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1656,
"slug": "california",
"isLoading": false,
"link": "/checkplease/interest/california"
},
"checkplease_9276": {
"type": "terms",
"id": "checkplease_9276",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1647,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/interest/san-francisco"
},
"checkplease_3763": {
"type": "terms",
"id": "checkplease_3763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 179,
"slug": "berkeley-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/berkeley-east-bay-restaurant-info"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_9210": {
"type": "terms",
"id": "checkplease_9210",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1581,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/category/east-bay"
},
"checkplease_93": {
"type": "terms",
"id": "checkplease_93",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "93",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 295,
"slug": "filipino",
"isLoading": false,
"link": "/checkplease/category/filipino"
},
"checkplease_3761": {
"type": "terms",
"id": "checkplease_3761",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 177,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/category/french-cuisine"
},
"checkplease_3742": {
"type": "terms",
"id": "checkplease_3742",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 160,
"slug": "north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/north-bay-restaurant-info"
},
"checkplease_9212": {
"type": "terms",
"id": "checkplease_9212",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1583,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/category/oakland"
},
"checkplease_3764": {
"type": "terms",
"id": "checkplease_3764",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland east bay restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland east bay restaurant info Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 180,
"slug": "oakland-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/oakland-east-bay-restaurant-info"
},
"checkplease_7994": {
"type": "terms",
"id": "checkplease_7994",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 361,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/category/petaluma"
},
"checkplease_443": {
"type": "terms",
"id": "checkplease_443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 210,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/category/pizza"
},
"checkplease_3856": {
"type": "terms",
"id": "checkplease_3856",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian, polish",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian, polish Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 262,
"slug": "russian-polish",
"isLoading": false,
"link": "/checkplease/category/russian-polish"
},
"checkplease_9437": {
"type": "terms",
"id": "checkplease_9437",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9437",
"found": true
},
"relationships": {},
"name": "salvadoran",
"slug": "salvadoran",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "salvadoran - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1808,
"isLoading": false,
"link": "/checkplease/category/salvadoran"
},
"checkplease_8508": {
"type": "terms",
"id": "checkplease_8508",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 877,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/tag/berkeley"
},
"checkplease_8565": {
"type": "terms",
"id": "checkplease_8565",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 934,
"slug": "filipino-food",
"isLoading": false,
"link": "/checkplease/tag/filipino-food"
},
"checkplease_8509": {
"type": "terms",
"id": "checkplease_8509",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8509",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 878,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/tag/oakland"
},
"checkplease_8640": {
"type": "terms",
"id": "checkplease_8640",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1009,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/tag/petaluma"
},
"checkplease_8564": {
"type": "terms",
"id": "checkplease_8564",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 933,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/tag/pizza"
},
"checkplease_9257": {
"type": "terms",
"id": "checkplease_9257",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1628,
"slug": "russian-food",
"isLoading": false,
"link": "/checkplease/tag/russian-food"
},
"checkplease_9438": {
"type": "terms",
"id": "checkplease_9438",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9438",
"found": true
},
"relationships": {},
"name": "salvadoran food",
"slug": "salvadoran-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "salvadoran food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1809,
"isLoading": false,
"link": "/checkplease/tag/salvadoran-food"
},
"checkplease_9289": {
"type": "terms",
"id": "checkplease_9289",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1660,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/interest/berkeley"
},
"checkplease_9288": {
"type": "terms",
"id": "checkplease_9288",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "East Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "East Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1659,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/interest/east-bay"
},
"checkplease_9290": {
"type": "terms",
"id": "checkplease_9290",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "North Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "North Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1661,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/interest/north-bay"
},
"checkplease_9277": {
"type": "terms",
"id": "checkplease_9277",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1648,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/interest/oakland"
},
"checkplease_9436": {
"type": "terms",
"id": "checkplease_9436",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9436",
"found": true
},
"relationships": {},
"name": "Albany",
"slug": "albany",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Albany - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1807,
"isLoading": false,
"link": "/checkplease/category/albany"
},
"checkplease_3758": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"link": "/checkplease/category/american"
},
"checkplease_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
},
"checkplease_3753": {
"type": "terms",
"id": "checkplease_3753",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 164,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/category/mexican-cuisine"
},
"checkplease_3741": {
"type": "terms",
"id": "checkplease_3741",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula / south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula / south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 159,
"slug": "south-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/south-bay-restaurant-info"
},
"checkplease_8964": {
"type": "terms",
"id": "checkplease_8964",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1335,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/category/san-jose"
},
"checkplease_8061": {
"type": "terms",
"id": "checkplease_8061",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8061",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san mateo",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san mateo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 428,
"slug": "san-mateo",
"isLoading": false,
"link": "/checkplease/category/san-mateo"
},
"checkplease_8175": {
"type": "terms",
"id": "checkplease_8175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 542,
"slug": "southern",
"isLoading": false,
"link": "/checkplease/category/southern"
},
"checkplease_9335": {
"type": "terms",
"id": "checkplease_9335",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1706,
"slug": "california-cuisine",
"isLoading": false,
"link": "/checkplease/tag/california-cuisine"
},
"checkplease_9435": {
"type": "terms",
"id": "checkplease_9435",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9435",
"found": true
},
"relationships": {},
"name": "california food",
"slug": "california-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "california food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1806,
"isLoading": false,
"link": "/checkplease/tag/california-food"
},
"checkplease_9091": {
"type": "terms",
"id": "checkplease_9091",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1462,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/tag/mexican-cuisine"
},
"checkplease_8573": {
"type": "terms",
"id": "checkplease_8573",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 942,
"slug": "mexican-food",
"isLoading": false,
"link": "/checkplease/tag/mexican-food"
},
"checkplease_8707": {
"type": "terms",
"id": "checkplease_8707",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1076,
"slug": "soul-food",
"isLoading": false,
"link": "/checkplease/tag/soul-food"
},
"checkplease_9007": {
"type": "terms",
"id": "checkplease_9007",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9007",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1378,
"slug": "southern-cuisine",
"isLoading": false,
"link": "/checkplease/tag/southern-cuisine"
},
"checkplease_9005": {
"type": "terms",
"id": "checkplease_9005",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9005",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1376,
"slug": "southern-food",
"isLoading": false,
"link": "/checkplease/tag/southern-food"
},
"checkplease_9291": {
"type": "terms",
"id": "checkplease_9291",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peninsula",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1662,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/interest/peninsula"
},
"checkplease_3760": {
"type": "terms",
"id": "checkplease_3760",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbeque",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbeque Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 176,
"slug": "barbeque",
"isLoading": false,
"link": "/checkplease/category/barbeque"
},
"checkplease_9309": {
"type": "terms",
"id": "checkplease_9309",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1680,
"slug": "monterey-reviews",
"isLoading": false,
"link": "/checkplease/category/monterey-reviews"
},
"checkplease_9308": {
"type": "terms",
"id": "checkplease_9308",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1679,
"slug": "monterey",
"isLoading": false,
"link": "/checkplease/category/monterey"
},
"checkplease_8957": {
"type": "terms",
"id": "checkplease_8957",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1328,
"slug": "american-cuisine",
"isLoading": false,
"link": "/checkplease/tag/american-cuisine"
},
"checkplease_8574": {
"type": "terms",
"id": "checkplease_8574",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 943,
"slug": "american-food",
"isLoading": false,
"link": "/checkplease/tag/american-food"
},
"checkplease_9160": {
"type": "terms",
"id": "checkplease_9160",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "californian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "californian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1531,
"slug": "californian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/californian-cuisine"
},
"checkplease_9161": {
"type": "terms",
"id": "checkplease_9161",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "californian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "californian food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1532,
"slug": "californian-food",
"isLoading": false,
"link": "/checkplease/tag/californian-food"
},
"checkplease_8766": {
"type": "terms",
"id": "checkplease_8766",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dog Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1135,
"slug": "hot-dog",
"isLoading": false,
"link": "/checkplease/tag/hot-dog"
},
"checkplease_9433": {
"type": "terms",
"id": "checkplease_9433",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9433",
"found": true
},
"relationships": {},
"name": "hot dogs",
"slug": "hot-dogs",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "hot dogs - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1804,
"isLoading": false,
"link": "/checkplease/tag/hot-dogs"
},
"checkplease_9310": {
"type": "terms",
"id": "checkplease_9310",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1681,
"slug": "monterey",
"isLoading": false,
"link": "/checkplease/tag/monterey"
},
"checkplease_9315": {
"type": "terms",
"id": "checkplease_9315",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9315",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific grove",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific grove Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1686,
"slug": "pacific-grove",
"isLoading": false,
"link": "/checkplease/tag/pacific-grove"
},
"checkplease_9431": {
"type": "terms",
"id": "checkplease_9431",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9431",
"found": true
},
"relationships": {},
"name": "soquel",
"slug": "soquel",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "soquel - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1802,
"isLoading": false,
"link": "/checkplease/tag/soquel"
},
"checkplease_8747": {
"type": "terms",
"id": "checkplease_8747",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8747",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1116,
"slug": "dessert",
"isLoading": false,
"link": "/checkplease/category/dessert"
},
"checkplease_108": {
"type": "terms",
"id": "checkplease_108",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian, vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian, vegan Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 165,
"slug": "vegetarian",
"isLoading": false,
"link": "/checkplease/category/vegetarian"
},
"checkplease_9378": {
"type": "terms",
"id": "checkplease_9378",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9378",
"found": true
},
"relationships": {},
"name": "brazilian cuisine",
"slug": "brazilian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "brazilian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1749,
"isLoading": false,
"link": "/checkplease/tag/brazilian-cuisine"
},
"checkplease_8893": {
"type": "terms",
"id": "checkplease_8893",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brazilian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brazilian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1264,
"slug": "brazilian-food",
"isLoading": false,
"link": "/checkplease/tag/brazilian-food"
},
"checkplease_9334": {
"type": "terms",
"id": "checkplease_9334",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carmel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carmel Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1705,
"slug": "carmel",
"isLoading": false,
"link": "/checkplease/tag/carmel"
},
"checkplease_9434": {
"type": "terms",
"id": "checkplease_9434",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9434",
"found": true
},
"relationships": {},
"name": "carmel-by-the-sea",
"slug": "carmel-by-the-sea",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "carmel-by-the-sea - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1805,
"isLoading": false,
"link": "/checkplease/tag/carmel-by-the-sea"
},
"checkplease_9430": {
"type": "terms",
"id": "checkplease_9430",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9430",
"found": true
},
"relationships": {},
"name": "santa cruz",
"slug": "santa-cruz",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "santa cruz - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1801,
"isLoading": false,
"link": "/checkplease/tag/santa-cruz"
},
"checkplease_9254": {
"type": "terms",
"id": "checkplease_9254",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1625,
"slug": "vegan-cuisine",
"isLoading": false,
"link": "/checkplease/tag/vegan-cuisine"
},
"checkplease_9033": {
"type": "terms",
"id": "checkplease_9033",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9033",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1404,
"slug": "vegan-food",
"isLoading": false,
"link": "/checkplease/tag/vegan-food"
},
"checkplease_9429": {
"type": "terms",
"id": "checkplease_9429",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9429",
"found": true
},
"relationships": {},
"name": "vegetarian cuisine",
"slug": "vegetarian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "vegetarian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1800,
"isLoading": false,
"link": "/checkplease/tag/vegetarian-cuisine"
},
"checkplease_9428": {
"type": "terms",
"id": "checkplease_9428",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9428",
"found": true
},
"relationships": {},
"name": "vegetarian food",
"slug": "vegetarian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "vegetarian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1799,
"isLoading": false,
"link": "/checkplease/tag/vegetarian-food"
},
"checkplease_3874": {
"type": "terms",
"id": "checkplease_3874",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 169,
"slug": "seafood-american-cuisine",
"isLoading": false,
"link": "/checkplease/category/seafood-american-cuisine"
},
"checkplease_7938": {
"type": "terms",
"id": "checkplease_7938",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 305,
"slug": "thai",
"isLoading": false,
"link": "/checkplease/category/thai"
},
"checkplease_8044": {
"type": "terms",
"id": "checkplease_8044",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine bar",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 411,
"slug": "wine-bar",
"isLoading": false,
"link": "/checkplease/category/wine-bar"
},
"checkplease_8575": {
"type": "terms",
"id": "checkplease_8575",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8575",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 944,
"slug": "barbecue",
"isLoading": false,
"link": "/checkplease/tag/barbecue"
},
"checkplease_8988": {
"type": "terms",
"id": "checkplease_8988",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8988",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1359,
"slug": "bbq",
"isLoading": false,
"link": "/checkplease/tag/bbq"
},
"checkplease_8872": {
"type": "terms",
"id": "checkplease_8872",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwiches Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1243,
"slug": "sandwiches",
"isLoading": false,
"link": "/checkplease/tag/sandwiches"
},
"checkplease_8592": {
"type": "terms",
"id": "checkplease_8592",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 961,
"slug": "seafood",
"isLoading": false,
"link": "/checkplease/tag/seafood"
},
"checkplease_9311": {
"type": "terms",
"id": "checkplease_9311",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seaside",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seaside Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1682,
"slug": "seaside",
"isLoading": false,
"link": "/checkplease/tag/seaside"
},
"checkplease_9404": {
"type": "terms",
"id": "checkplease_9404",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9404",
"found": true
},
"relationships": {},
"name": "thai cuisine",
"slug": "thai-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "thai cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1775,
"isLoading": false,
"link": "/checkplease/tag/thai-cuisine"
},
"checkplease_8703": {
"type": "terms",
"id": "checkplease_8703",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1072,
"slug": "thai-food",
"isLoading": false,
"link": "/checkplease/tag/thai-food"
},
"checkplease_9359": {
"type": "terms",
"id": "checkplease_9359",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9359",
"found": true
},
"relationships": {},
"name": "brazilian",
"slug": "brazilian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "brazilian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1730,
"isLoading": false,
"link": "/checkplease/category/brazilian"
},
"checkplease_3873": {
"type": "terms",
"id": "checkplease_3873",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast / brunch",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast / brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 168,
"slug": "breakfast-brunch",
"isLoading": false,
"link": "/checkplease/category/breakfast-brunch"
},
"checkplease_9105": {
"type": "terms",
"id": "checkplease_9105",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cecilia tries it",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cecilia tries it Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1476,
"slug": "cecilia-tries-it",
"isLoading": false,
"link": "/checkplease/category/cecilia-tries-it"
},
"checkplease_3847": {
"type": "terms",
"id": "checkplease_3847",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 170,
"slug": "japanese-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/japanese-asian-cuisine"
},
"checkplease_3934": {
"type": "terms",
"id": "checkplease_3934",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food, cajun, creole",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food, cajun, creole Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 201,
"slug": "soul-food-cajun-creole",
"isLoading": false,
"link": "/checkplease/category/soul-food-cajun-creole"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_1477": {
"type": "terms",
"id": "checkplease_1477",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "1477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spanish, latin",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spanish, latin Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 182,
"slug": "spanish",
"isLoading": false,
"link": "/checkplease/category/spanish"
},
"checkplease_8524": {
"type": "terms",
"id": "checkplease_8524",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 893,
"slug": "albany",
"isLoading": false,
"link": "/checkplease/tag/albany"
},
"checkplease_8633": {
"type": "terms",
"id": "checkplease_8633",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1002,
"slug": "breakfast",
"isLoading": false,
"link": "/checkplease/tag/breakfast"
},
"checkplease_9432": {
"type": "terms",
"id": "checkplease_9432",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9432",
"found": true
},
"relationships": {},
"name": "castroville",
"slug": "castroville",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "castroville - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1803,
"isLoading": false,
"link": "/checkplease/tag/castroville"
},
"checkplease_8568": {
"type": "terms",
"id": "checkplease_8568",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 937,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/tag/san-jose"
},
"checkplease_8519": {
"type": "terms",
"id": "checkplease_8519",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san mateo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 888,
"slug": "san-mateo",
"isLoading": false,
"link": "/checkplease/tag/san-mateo"
},
"checkplease_8022": {
"type": "terms",
"id": "checkplease_8022",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burlingame",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burlingame Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 389,
"slug": "burlingame",
"isLoading": false,
"link": "/checkplease/category/burlingame"
},
"checkplease_9211": {
"type": "terms",
"id": "checkplease_9211",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1582,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/category/peninsula"
},
"checkplease_8187": {
"type": "terms",
"id": "checkplease_8187",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peruvian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peruvian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 554,
"slug": "peruvian",
"isLoading": false,
"link": "/checkplease/category/peruvian"
},
"checkplease_8776": {
"type": "terms",
"id": "checkplease_8776",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1145,
"slug": "bakery",
"isLoading": false,
"link": "/checkplease/tag/bakery"
},
"checkplease_8584": {
"type": "terms",
"id": "checkplease_8584",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burlingame",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burlingame Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 953,
"slug": "burlingame",
"isLoading": false,
"link": "/checkplease/tag/burlingame"
},
"checkplease_763": {
"type": "terms",
"id": "checkplease_763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 37,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/checkplease/tag/check-please-bay-area"
},
"checkplease_9426": {
"type": "terms",
"id": "checkplease_9426",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9426",
"found": true
},
"relationships": {},
"name": "peruvian cuisine",
"slug": "peruvian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "peruvian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1797,
"isLoading": false,
"link": "/checkplease/tag/peruvian-cuisine"
},
"checkplease_9425": {
"type": "terms",
"id": "checkplease_9425",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9425",
"found": true
},
"relationships": {},
"name": "peruvian food",
"slug": "peruvian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "peruvian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1796,
"isLoading": false,
"link": "/checkplease/tag/peruvian-food"
}
},
"userAgentReducer": {
"userAgent": "CCBot/2.0 (https://commoncrawl.org/faq/)",
"isBot": true
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"localStorageReducer": {},
"browserHistoryReducer": [],
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"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
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {},
"restaurantData": []
},
"location": {
"pathname": "/checkplease/program/check-please",
"previousPathname": "/"
}
}
