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"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
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"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",
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"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>",
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"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>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\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>https://www.youtube.com/watch?v=MQ1qDqTFIXc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling 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lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan 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"title": "Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\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-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\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-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Arizmendi Emeryville Bakery & Pizzeria, LUNA Mexican Kitchen, Shizen",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 11, airs Thursday, January 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, diners check out the East Bay’s \u003cstrong>Arizmendi Emeryville Bakery & Pizzeria\u003c/strong> along San Pablo Avenue. This worker-owned and operated neighborhood gem serves up a rotating selection of satisfying seasonal pizzas and tasty pastries baked daily. Then, in the South Bay, Campbell’s \u003cstrong>LUNA Mexican Kitchen\u003c/strong> is home to traditional Mexican dishes in cozy digs using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization. Finally, in San Francisco’s Mission District, \u003cstrong>Shizen\u003c/strong> perfects their inventive sushi rolls with local and seasonal ingredients, serving up traditional izakaya favorites with an entirely vegan, plant-based twist. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>. Since 2014, this weekly pop-up has brought local bites, artists, libations and live music to the neighborhood.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22050\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22050\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Betty Magome, Joy Alexiou and Johannes Muckel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.arizmendi-bakery.org/\">\u003cstrong>Arizmendi Emeryville Bakery & Pizzeria\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lunamexicankitchen.com/\">\u003cstrong>LUNA Mexican Kitchen\u003c/strong> (Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shizensf.com/\">\u003cstrong>Shizen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sunsetmercantilesf.com/osfmm/\">\u003cstrong>Outer Sunset Farmers Market & Mercantile\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-22051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-800x933.jpg\" alt=\"\" width=\"800\" height=\"933\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-800x933.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1020x1189.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-160x187.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-768x895.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1318x1536.jpg 1318w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1757x2048.jpg 1757w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1920x2238.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.guigal.com/en/vins.php?id_millesime=27&id_produit=24\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 E. Guigal, Côtes du Rhône White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>France $18\u003c/em>\u003cbr>\nHidden treasures, when it comes to white wines, are those from the southern French appellation of Côtes du Rhône. Reds claim most of the fame from this region, but the beautifully blended blancs are among my white wine favorites. This one is worth twice the price. From the heralded producer, Guigal, it’s a blend of grapes including mostly Viognier, Roussanne and Marsanne. Swirl the glass and smell notes of white flowers, pears and peaches followed by a sultry, creamy texture. It’s a white to open with roast chicken, sweet potato gratin or mushroom risotto.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.jlohr.com/wines/2021-south-ridge-syrah\">\u003cstrong>2021 J. Lohr ‘South Ridge’ Syrah\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Paso Robles, California $15\u003c/em>\u003cbr>\nThis wine ranks as my top value on the market today. Hailing from vineyards in rugged Paso Robles, the South Ridge Syrah sports complexity from blending Syrah grapes with splashes of its Rhone brethren including Grenache and Viognier. J. Lohr is celebrating their 50th year in 2024 and they’ve become a benchmark producer for wines from the sunny yet cool Central Coast. This deeply hued red explodes with floral, dark berry and licorice aromas with a plush yet vibrant mouthfeel. You’ll want to stock up for year-long enjoyment. It’s a seasonless sip, pairing as easily with winter stews as summer barbeque.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.drinkkally.com\">\u003cstrong>Kally ‘Golden Sparkler’\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>California $40\u003c/em>\u003cbr>\nFor those who don’t partake in alcohol but still want to indulge their love of bubbly, check out the offerings from a California rising star, Kally. Their products use verjus as a base combined with other ingredients to create delicious wine alternatives. The Golden Sparkler is beautiful to look at and delectable to drink. Verjus is non-alcoholic juice pressed from young, tart grapes and this bottling uses Chardonnay grapes layered with green tea and jasmine extract. This creates a fresh, crisp fizz that sings with citrus and spicy flavors. At a mere 21 calories per glass and no alcohol, it’s a guilt-free pleasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 11, airs Thursday, January 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, diners check out the East Bay’s \u003cstrong>Arizmendi Emeryville Bakery & Pizzeria\u003c/strong> along San Pablo Avenue. This worker-owned and operated neighborhood gem serves up a rotating selection of satisfying seasonal pizzas and tasty pastries baked daily. Then, in the South Bay, Campbell’s \u003cstrong>LUNA Mexican Kitchen\u003c/strong> is home to traditional Mexican dishes in cozy digs using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization. Finally, in San Francisco’s Mission District, \u003cstrong>Shizen\u003c/strong> perfects their inventive sushi rolls with local and seasonal ingredients, serving up traditional izakaya favorites with an entirely vegan, plant-based twist. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>. Since 2014, this weekly pop-up has brought local bites, artists, libations and live music to the neighborhood.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22050\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22050\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Betty Magome, Joy Alexiou and Johannes Muckel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.arizmendi-bakery.org/\">\u003cstrong>Arizmendi Emeryville Bakery & Pizzeria\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lunamexicankitchen.com/\">\u003cstrong>LUNA Mexican Kitchen\u003c/strong> (Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shizensf.com/\">\u003cstrong>Shizen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sunsetmercantilesf.com/osfmm/\">\u003cstrong>Outer Sunset Farmers Market & Mercantile\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-22051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-800x933.jpg\" alt=\"\" width=\"800\" height=\"933\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-800x933.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1020x1189.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-160x187.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-768x895.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1318x1536.jpg 1318w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1757x2048.jpg 1757w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1811_Wines-1920x2238.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.guigal.com/en/vins.php?id_millesime=27&id_produit=24\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 E. Guigal, Côtes du Rhône White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>France $18\u003c/em>\u003cbr>\nHidden treasures, when it comes to white wines, are those from the southern French appellation of Côtes du Rhône. Reds claim most of the fame from this region, but the beautifully blended blancs are among my white wine favorites. This one is worth twice the price. From the heralded producer, Guigal, it’s a blend of grapes including mostly Viognier, Roussanne and Marsanne. Swirl the glass and smell notes of white flowers, pears and peaches followed by a sultry, creamy texture. It’s a white to open with roast chicken, sweet potato gratin or mushroom risotto.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.jlohr.com/wines/2021-south-ridge-syrah\">\u003cstrong>2021 J. Lohr ‘South Ridge’ Syrah\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Paso Robles, California $15\u003c/em>\u003cbr>\nThis wine ranks as my top value on the market today. Hailing from vineyards in rugged Paso Robles, the South Ridge Syrah sports complexity from blending Syrah grapes with splashes of its Rhone brethren including Grenache and Viognier. J. Lohr is celebrating their 50th year in 2024 and they’ve become a benchmark producer for wines from the sunny yet cool Central Coast. This deeply hued red explodes with floral, dark berry and licorice aromas with a plush yet vibrant mouthfeel. You’ll want to stock up for year-long enjoyment. It’s a seasonless sip, pairing as easily with winter stews as summer barbeque.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.drinkkally.com\">\u003cstrong>Kally ‘Golden Sparkler’\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>California $40\u003c/em>\u003cbr>\nFor those who don’t partake in alcohol but still want to indulge their love of bubbly, check out the offerings from a California rising star, Kally. Their products use verjus as a base combined with other ingredients to create delicious wine alternatives. The Golden Sparkler is beautiful to look at and delectable to drink. Verjus is non-alcoholic juice pressed from young, tart grapes and this bottling uses Chardonnay grapes layered with green tea and jasmine extract. This creates a fresh, crisp fizz that sings with citrus and spicy flavors. At a mere 21 calories per glass and no alcohol, it’s a guilt-free pleasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JMFypAwGeQw\u003c/p>\n\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JMFypAwGeQw'\n title='//www.youtube.com/embed/JMFypAwGeQw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other 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"title": "Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 5, airs Thursday, September 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the heart of downtown Mill Valley, \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a playful twist on familiar Chinese takeout. From the mind of Michelin and James Beard Award-winning Chef Brandon Jew, this fast-casual spot delivers the rich, flavorful Chinese-American dishes you know and love with sustainable, locally sourced ingredients. Then, situated along Market Street in the Civic Center neighborhood, \u003c/span>\u003cb>Zuni Café \u003c/b>\u003cspan style=\"font-weight: 400\">is a storied San Francisco icon, dishing up refined yet unpretentious bistro bests like their fan-favorite Roasted Chicken for Two. Finally, in Oakland, \u003c/span>\u003cb>Nick’s Pizza and Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">whips up fresh “Oakland-style” sourdough crust pizza with unexpected topping combinations. A true neighborhood gem, Nick’s leans into seasonal flavors in its meat-centric, veggie and vegan pies and slices, deli sandwiches and pastries.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21893\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21893\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Robertson, Joyce Alcantara and George McCalman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmamahuhu.com/\">Mamahuhu\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://oaklandstylepizza.com/\">Nick’s Pizza and Bakery\u003c/a>\u003c/strong>\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://ww2.kqed.org/app/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=\"wp-image-21902 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg\" alt=\"\" width=\"500\" height=\"555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1020x1132.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-160x178.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-768x853.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1384x1536.jpg 1384w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1845x2048.jpg 1845w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1920x2131.jpg 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cleanslatewine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Clean Slate Riesling\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mosel, Germany, $12\u003c/em>\u003cbr>\nFall is an ideal time to discover the joys of German Riesling. Octoberfest celebrations are in full swing and nothing pairs more perfectly with hearty sausages, tangy sauerkraut, and warm pretzels than this classic white. Hailing from the steep, stony hillsides of the Mosel River Valley in Germany, the region’s soil and climate impart a crisp, minerality that makes the wine vibrate with citrusy freshness and peachy fruit notes. A top value to stock up on for fall fun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.DioraWines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Diora ‘La Belle Fête’ Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Monterey, California, $20\u003c/em>\u003cbr>\nPink wines are famed for summer sipping, but these days, stylish Rosé is poured for year-round enjoyment. This beautiful, garnet-hued wine is named for the golden hills of Diora’s Monterey vineyards. Settled along California’s cool coast, Pinot Noir grapes ripen slowly allowing for ripe strawberry and berry notes while keeping their zesty brightness. This is a stunning pink to pair with foods from earthy grilled pork loin with mushrooms to crispy salmon salads. It’s also an optimal partner for turkey and stuffing on the Thanksgiving table.\u003c/p>\n\u003cp>\u003ca href=\"https://catenazapata.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2020 Catena ‘High Mountain Vines’ Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mendoza, Argentina, $22\u003c/em>\u003cbr>\nMalbec is the signature grape of Argentina, but American wine drinkers have embraced its spicy richness making it a favorite go-to red. Catena is an historic producer in Mendoza and fourth generation vintner, Laura Catena, helps helm this iconic winery. Their Malbec is deeply colored with aromas of pepper and dark berry fruit, yet due to their high-altitude vineyards, the grapes maintain freshness and bright acidity creating a red with power and elegance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 5, airs Thursday, September 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the heart of downtown Mill Valley, \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a playful twist on familiar Chinese takeout. From the mind of Michelin and James Beard Award-winning Chef Brandon Jew, this fast-casual spot delivers the rich, flavorful Chinese-American dishes you know and love with sustainable, locally sourced ingredients. Then, situated along Market Street in the Civic Center neighborhood, \u003c/span>\u003cb>Zuni Café \u003c/b>\u003cspan style=\"font-weight: 400\">is a storied San Francisco icon, dishing up refined yet unpretentious bistro bests like their fan-favorite Roasted Chicken for Two. Finally, in Oakland, \u003c/span>\u003cb>Nick’s Pizza and Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">whips up fresh “Oakland-style” sourdough crust pizza with unexpected topping combinations. A true neighborhood gem, Nick’s leans into seasonal flavors in its meat-centric, veggie and vegan pies and slices, deli sandwiches and pastries.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21893\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21893\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Robertson, Joyce Alcantara and George McCalman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmamahuhu.com/\">Mamahuhu\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://oaklandstylepizza.com/\">Nick’s Pizza and Bakery\u003c/a>\u003c/strong>\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://ww2.kqed.org/app/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! 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Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21902 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg\" alt=\"\" width=\"500\" height=\"555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1020x1132.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-160x178.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-768x853.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1384x1536.jpg 1384w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1845x2048.jpg 1845w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1920x2131.jpg 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "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>",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"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.",
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},
"radiolab": {
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"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.",
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},
"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.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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