Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen
Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona
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"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-world-green-acai-bowl-juice-dalida-villa-corona",
"title": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona",
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"headTitle": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>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>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>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>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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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": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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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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