Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District
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"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"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": {
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"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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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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