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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\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-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\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-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "check-please-bay-area-reviews-restaurant-gish-zona-rosa-wildseed",
"title": "Check, Please! Bay Area reviews: Restaurant Gish, Zona Rosa, Wildseed",
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"headTitle": "Check, Please! Bay Area reviews: Restaurant Gish, Zona Rosa, Wildseed | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. The ‘Three by Wade’ Cabernet is lush yet vibrant and comes in a beautifully designed bottle that makes a statement. Grab a glass, watch a game, and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 5, airs Thursday, June 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>At \u003cstrong>Angelicas\u003c/strong> in Redwood City, California cuisine meets Latin flair, resulting in distinctive brunch and breakfast dishes, from a savory corned beef hash to Chef Angelica’s signature chilaquiles. Next, in the heart of San Francisco’s Bayview neighborhood, the uncle-and-nephew team at\u003cstrong> Frisco Fried\u003c/strong> share their secrets to Southern-style soul food with their classic oxtails, crispy fried chicken, and slow-braised collard greens. And tucked away in an unassuming Petaluma strip mall, \u003cstrong>Kinka Sushi\u003c/strong> specializes in creative omakase and unique rolls using fish flown in fresh from Japan.\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21470 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Domenica Giovannini, Carlos Obando, and Debbie Heard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://angelicasllc.com\">\u003cb>Angelicas | Redwood City\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003cb>Frisco Fried | San Francisco [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://kinkasushipetaluma.com\">\u003cb>Kinka Sushi | Petaluma\u003c/b>\u003c/a> \u003cb>[CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.districtsixsf.com/\">\u003cb>District Six | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://ruggeri.it/\">Ruggeri ‘Quartese’ Brut Valdobbiadene Prosecco Superiore D.O.C.G.\u003c/a> \u003cem>Italy, $20\u003c/em>\u003cbr>\nThis deliciously succulent sparkler with dry yet fruit-driven flair, is one to seek out of you’re a bubbly fan. Prosecco is made in northern Italy from the Glera grape variety and is usually known for its value and palate-pleasing flavors. Ruggeri is a traditional, family-owned producer with deep roots in the region that are centuries old. This Prosecco is of the highest quality hailing from the hillside vineyards of the Valdobbiadene region. It’s fresh and juicy making it a match for brunch or simply as an evening aperitif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithmadrone.com\">2017 Smith-Madrone Riesling, Spring Mountain District\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $32\u003cbr>\n\u003c/em>Riesling is one of the world’s greatest grape varieties. It’s famed in Germany and France, but the globe is dotted with areas of Riesling production from Australia to Washington state to California. One of this country’s top producers of Riesling is Smith-Madrone. Located high atop Napa Valley’s Spring Mountain, the winery founded in 1971 by Stuart Smith, is a heralded Napa classic. Their Riesling is a small-production, unique white that captures the essence of the variety with floral aromas, elegant earthiness, and vibrant acidity. Treat yourself to a night of sushi and Smith-Madrone Riesling. Perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.montinore.com\">2018 Montinore Estate ‘Red Cap’ Pinot Noir\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $25\u003c/em>\u003cbr>\nPinot Noir lovers looking for complex yet quaffable Pinot for a price that won’t break the bank, need to stock up on Red Cap. Montinore Estate’s affordable red is truly an expression of what Pinot Noir in Oregon’s Willamette Valley can deliver. Made with sustainably grown grapes from vineyards sourced around the picturesque valley, this wine is aromatic with red berry brightness and a silky finish. It’s ideal sipped as a cocktail to begin dinner but will pair beautifully with diverse dishes from spicy salmon to beef stew.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21471 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png\" alt=\"\" width=\"800\" height=\"903\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-768x867.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine.png 918w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithmadrone.com\">2017 Smith-Madrone Riesling, Spring Mountain District\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $32\u003cbr>\n\u003c/em>Riesling is one of the world’s greatest grape varieties. It’s famed in Germany and France, but the globe is dotted with areas of Riesling production from Australia to Washington state to California. One of this country’s top producers of Riesling is Smith-Madrone. Located high atop Napa Valley’s Spring Mountain, the winery founded in 1971 by Stuart Smith, is a heralded Napa classic. Their Riesling is a small-production, unique white that captures the essence of the variety with floral aromas, elegant earthiness, and vibrant acidity. Treat yourself to a night of sushi and Smith-Madrone Riesling. Perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.montinore.com\">2018 Montinore Estate ‘Red Cap’ Pinot Noir\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $25\u003c/em>\u003cbr>\nPinot Noir lovers looking for complex yet quaffable Pinot for a price that won’t break the bank, need to stock up on Red Cap. Montinore Estate’s affordable red is truly an expression of what Pinot Noir in Oregon’s Willamette Valley can deliver. Made with sustainably grown grapes from vineyards sourced around the picturesque valley, this wine is aromatic with red berry brightness and a silky finish. It’s ideal sipped as a cocktail to begin dinner but will pair beautifully with diverse dishes from spicy salmon to beef stew.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21471 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png\" alt=\"\" width=\"800\" height=\"903\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-768x867.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine.png 918w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Top Hatters Kitchen, KINSmoke, Reem's California Mission",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 4, airs Thursday, May 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Leandro, Chef DanVy at \u003cstrong>Top Hatters Kitchen and Bar\u003c/strong> cooks up rustic, made-from-scratch dishes, fusing Vietnamese and California flavors. Then, in Healdsburg, \u003cstrong>KINSmoke\u003c/strong> specializes in “the art of barbeque,” smoking ribs, brisket and chicken over Californian oak and cherry wood, served with five regional housemade sauces. Finally, \u003cstrong>Reem’s California Mission\u003c/strong> brings the flavors, aromas and warmth of the modern Arab street corner bakery to San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_21451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21451 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP.png 1116w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mark P. Dorsey, DeAndre Bess, and Sarah Behrens from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tophatterskitchen.com\">\u003cb>Top Hatters Kitchen | San Leandro\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kinsmoke.com\">\u003cb>KINSmoke | Healdsburg\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://reemscalifornia.com\">\u003cb>Reem’s California Mission | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cb>La Cocina Municipal Marketplace | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://agustitorellomata.com/en/wines\">2018 Agustí Torelló Mata Trepat Rosat Brut, Cava\u003c/a>\u003cbr>\n\u003cem>Spain, $24\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cava is Spain’s special sparkling wine. It means ‘cellar’ in the local Catalan language and these beautiful bubbles are made in the traditional method. This means the second fermentation that produces the sparkle are created within each bottle. The wine is then aged in the bottles in the cellar for two years. This garnet pink fizz is fun and fresh having been made with the native grape variety Trepat. It’s plushly styled full of strawberry and cherry flavors with a dry finish. This famed family-run producer began in 1955 and is known for crafting many of the best Cavas on the market today.\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2020-Soliloquy/\">2020 Flora Springs ‘Soliloquy’ White Wine\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $50\u003c/em>\u003c/p>\n\u003cp>Flora Springs is one of Napa Valley’s classic producers and this white wine is one of the most special. Named for their proprietary Sauvignon Blanc clone, Soliloquy, it took the Komes family nearly eight years of research and work to bring this nearly extinct vine back to life. Soliloquy Sauvignon Blanc is blended with Chardonnay and Malvasia to create an exotic white that is singular in its structure and taste. Floral aromas swirl together with citrusy and stone fruit complexity on the nose. On the palate the Chardonnay rounds out the texture serving up a fleshy yet still fresh texture. Treat yourself to a white wine unlike any other.\u003c/p>\n\u003cp>\u003ca href=\"https://wilsondaniels.com/winery/chateau-du-moulin-a-vent/\">2019 Chateau du Moulin- à-Vent, Moulin-à-Vent Beaujolais\u003c/a>\u003cbr>\n\u003cem>France, $40\u003c/em>\u003c/p>\n\u003cp>Beaujolais is one of France’s noted wine regions. Typically, thought of for fresh, fruity Beaujolais Nouveau, it’s so much more than that. Located in the south of Burgundy, the region is comprised of smaller appellations or Crus, which produce world-class red wines made from the Gamay grape variety. One of these Crus is named Moulin-à-Vent. The winery, Chateau du Moulin-à-Vent, is a named for a 300-year-old stone windmill and has a centuries-rich history. With a deep ruby hue and aromas of cherry, earth and spice, the elegant texture and long finish of this wine is deeply impressive. Serve alongside pork loin in mushroom sauce or with grilled salmon and herbed rice.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21457\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg\" alt=\"\" width=\"400\" height=\"417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg 750w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP-160x167.jpg 160w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 4, airs Thursday, May 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Leandro, Chef DanVy at \u003cstrong>Top Hatters Kitchen and Bar\u003c/strong> cooks up rustic, made-from-scratch dishes, fusing Vietnamese and California flavors. Then, in Healdsburg, \u003cstrong>KINSmoke\u003c/strong> specializes in “the art of barbeque,” smoking ribs, brisket and chicken over Californian oak and cherry wood, served with five regional housemade sauces. Finally, \u003cstrong>Reem’s California Mission\u003c/strong> brings the flavors, aromas and warmth of the modern Arab street corner bakery to San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_21451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21451 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP.png 1116w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mark P. Dorsey, DeAndre Bess, and Sarah Behrens from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tophatterskitchen.com\">\u003cb>Top Hatters Kitchen | San Leandro\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kinsmoke.com\">\u003cb>KINSmoke | Healdsburg\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://reemscalifornia.com\">\u003cb>Reem’s California Mission | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cb>La Cocina Municipal Marketplace | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://agustitorellomata.com/en/wines\">2018 Agustí Torelló Mata Trepat Rosat Brut, Cava\u003c/a>\u003cbr>\n\u003cem>Spain, $24\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cava is Spain’s special sparkling wine. It means ‘cellar’ in the local Catalan language and these beautiful bubbles are made in the traditional method. This means the second fermentation that produces the sparkle are created within each bottle. The wine is then aged in the bottles in the cellar for two years. This garnet pink fizz is fun and fresh having been made with the native grape variety Trepat. It’s plushly styled full of strawberry and cherry flavors with a dry finish. This famed family-run producer began in 1955 and is known for crafting many of the best Cavas on the market today.\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2020-Soliloquy/\">2020 Flora Springs ‘Soliloquy’ White Wine\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $50\u003c/em>\u003c/p>\n\u003cp>Flora Springs is one of Napa Valley’s classic producers and this white wine is one of the most special. Named for their proprietary Sauvignon Blanc clone, Soliloquy, it took the Komes family nearly eight years of research and work to bring this nearly extinct vine back to life. Soliloquy Sauvignon Blanc is blended with Chardonnay and Malvasia to create an exotic white that is singular in its structure and taste. Floral aromas swirl together with citrusy and stone fruit complexity on the nose. On the palate the Chardonnay rounds out the texture serving up a fleshy yet still fresh texture. Treat yourself to a white wine unlike any other.\u003c/p>\n\u003cp>\u003ca href=\"https://wilsondaniels.com/winery/chateau-du-moulin-a-vent/\">2019 Chateau du Moulin- à-Vent, Moulin-à-Vent Beaujolais\u003c/a>\u003cbr>\n\u003cem>France, $40\u003c/em>\u003c/p>\n\u003cp>Beaujolais is one of France’s noted wine regions. Typically, thought of for fresh, fruity Beaujolais Nouveau, it’s so much more than that. Located in the south of Burgundy, the region is comprised of smaller appellations or Crus, which produce world-class red wines made from the Gamay grape variety. One of these Crus is named Moulin-à-Vent. The winery, Chateau du Moulin-à-Vent, is a named for a 300-year-old stone windmill and has a centuries-rich history. With a deep ruby hue and aromas of cherry, earth and spice, the elegant texture and long finish of this wine is deeply impressive. Serve alongside pork loin in mushroom sauce or with grilled salmon and herbed rice.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21457\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg\" alt=\"\" width=\"400\" height=\"417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg 750w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP-160x167.jpg 160w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Ajanta, CyBelle's Front Room, Syma’s Mexican Grill and Persian Cuisine",
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"headTitle": "Check, Please! Bay Area reviews: Ajanta, CyBelle’s Front Room, Syma’s Mexican Grill and Persian Cuisine | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 3, airs Thursday, May 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located on Berkeley’s Solano Avenue, \u003cstrong>Ajanta Restaurant\u003c/strong> focuses on harder-to-find Indian specialties with creative, modern flair, regularly changing up their menu to showcase unexpected, complex regional dishes. Then, in San Francisco’s Inner Sunset, \u003cstrong>CyBelle’s Front Room\u003c/strong> offers one of the Bay Area’s most extensive vegan menus, dishing out New York-style pizza and other decadent, carb-centric Italian and American cuisine. Finally, \u003cstrong>Syma’s Mexican Grill and Persian Cuisine\u003c/strong> in Albany pairs two unexpected culinary traditions, offering authentic Mexican cuisine alongside flavorful Persian fare.\u003c/p>\n\u003cfigure id=\"attachment_21441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21441 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sri Lekha Srinivasan, Erika Hazel. and Joe Lurie from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ajantarestaurant.com\">\u003cb>Ajanta Restaurant | Berkeley\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cybellesfrontroom.com\">\u003cstrong>CyBelle’s Front Room | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://symasgrill.com\">\u003cstrong>Syma’s Mexican Grill and Persian Cuisine | Albany \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://facebook.com/coastsidefarmersmarkethmb\">\u003cstrong>Coastside Farmer’s Markets | Half Moon Bay\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://gerard-bertrand.shop/collections/sparkling-wine/products/heritage-cremant-de-limoux-brut\">2019 Gérard Bertrand Heritage ‘An 825’ Crémant de Limoux Brut\u003c/a> \u003cem>France, $20\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the best value in French sparkling wine, look not to the famed northern region of Champagne, but south to a place called Limoux. Here is the true home of bubbly made in the traditional French method when the monks at the nearby Abbey of Saint Hilaire in the year 825 discovered the secret of effervescent fizz. Gérard Bertrand’s Heritage Crémant de Limoux pays homage to this history with an affordably delicious dry-styled sparkler. It’s a wine worth twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bonterra.com/tasting-notes/rose/\">2021 Bonterra Rosé\u003c/a>\u003cbr>\n\u003cem>California, $16\u003c/em>\u003c/p>\n\u003cp>Quench your craving for deliciously dry rosé with Bonterra’s pretty-in-pink wine. Made with organically grown grapes, it’s a delicate blend of grapes led by Grenache, which lends lovely citrusy, pink grapefruit notes with juicy strawberry and cherry flavors. Keep bottles chilled to pull out and enjoy with everything from a sunny day to a sushi platter or a bountiful brunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.opiciwinesandspirits.com/wines/barberesco-meruzzano-docg/\">2017 Orlando Abrigo ‘Meruzzano’ Barbaresco DOCG\u003c/a>\u003cbr>\n\u003cem>Italy, $46\u003c/em>\u003c/p>\n\u003cp>What a wine. This gloriously opulent yet elegant red hailing from Italy’s Piedmont region, is one to seek out. The growing area of Barbaresco is heralded as one of Italy’s best. The grape variety planted there is Nebbiolo and it shines nowhere else in the world outside of a few areas in northern Italy. Expressing the uniqueness of the special vineyard (or Cru), this wine is made with 100 percent Nebbiolo. In Italian nebbia refers to ‘fog’ and the hilly, mist-laden spot produces grapes with tannic intensity. This wine opens with sour cherry aromas and follows with a silky, concentrated mouthfeel. Let the wine open in your glass or a decanter then pour alongside pasta dishes, aged cheeses, grilled lamb, or beef stew then prepared to be transported to Italy with every sip.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21445 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg\" alt=\"\" width=\"800\" height=\"876\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-768x841.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 3, airs Thursday, May 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located on Berkeley’s Solano Avenue, \u003cstrong>Ajanta Restaurant\u003c/strong> focuses on harder-to-find Indian specialties with creative, modern flair, regularly changing up their menu to showcase unexpected, complex regional dishes. Then, in San Francisco’s Inner Sunset, \u003cstrong>CyBelle’s Front Room\u003c/strong> offers one of the Bay Area’s most extensive vegan menus, dishing out New York-style pizza and other decadent, carb-centric Italian and American cuisine. Finally, \u003cstrong>Syma’s Mexican Grill and Persian Cuisine\u003c/strong> in Albany pairs two unexpected culinary traditions, offering authentic Mexican cuisine alongside flavorful Persian fare.\u003c/p>\n\u003cfigure id=\"attachment_21441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21441 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sri Lekha Srinivasan, Erika Hazel. and Joe Lurie from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ajantarestaurant.com\">\u003cb>Ajanta Restaurant | Berkeley\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cybellesfrontroom.com\">\u003cstrong>CyBelle’s Front Room | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://symasgrill.com\">\u003cstrong>Syma’s Mexican Grill and Persian Cuisine | Albany \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://facebook.com/coastsidefarmersmarkethmb\">\u003cstrong>Coastside Farmer’s Markets | Half Moon Bay\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://gerard-bertrand.shop/collections/sparkling-wine/products/heritage-cremant-de-limoux-brut\">2019 Gérard Bertrand Heritage ‘An 825’ Crémant de Limoux Brut\u003c/a> \u003cem>France, $20\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the best value in French sparkling wine, look not to the famed northern region of Champagne, but south to a place called Limoux. Here is the true home of bubbly made in the traditional French method when the monks at the nearby Abbey of Saint Hilaire in the year 825 discovered the secret of effervescent fizz. Gérard Bertrand’s Heritage Crémant de Limoux pays homage to this history with an affordably delicious dry-styled sparkler. It’s a wine worth twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bonterra.com/tasting-notes/rose/\">2021 Bonterra Rosé\u003c/a>\u003cbr>\n\u003cem>California, $16\u003c/em>\u003c/p>\n\u003cp>Quench your craving for deliciously dry rosé with Bonterra’s pretty-in-pink wine. Made with organically grown grapes, it’s a delicate blend of grapes led by Grenache, which lends lovely citrusy, pink grapefruit notes with juicy strawberry and cherry flavors. Keep bottles chilled to pull out and enjoy with everything from a sunny day to a sushi platter or a bountiful brunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.opiciwinesandspirits.com/wines/barberesco-meruzzano-docg/\">2017 Orlando Abrigo ‘Meruzzano’ Barbaresco DOCG\u003c/a>\u003cbr>\n\u003cem>Italy, $46\u003c/em>\u003c/p>\n\u003cp>What a wine. This gloriously opulent yet elegant red hailing from Italy’s Piedmont region, is one to seek out. The growing area of Barbaresco is heralded as one of Italy’s best. The grape variety planted there is Nebbiolo and it shines nowhere else in the world outside of a few areas in northern Italy. Expressing the uniqueness of the special vineyard (or Cru), this wine is made with 100 percent Nebbiolo. In Italian nebbia refers to ‘fog’ and the hilly, mist-laden spot produces grapes with tannic intensity. This wine opens with sour cherry aromas and follows with a silky, concentrated mouthfeel. Let the wine open in your glass or a decanter then pour alongside pasta dishes, aged cheeses, grilled lamb, or beef stew then prepared to be transported to Italy with every sip.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21445 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg\" alt=\"\" width=\"800\" height=\"876\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-768x841.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 2, airs Thursday, May 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In the heart of Oakland, \u003cstrong>Smelly’s Creole\u003c/strong> serves up the ambitious, signature, soul-inspired dishes Chef Smelly made popular at his previous pop-up. From fries topped with Dungeness crab to garlic noodles brimming with blackened prawns, Smelly merges fresh seafood with Southern style. Then, in San Francisco, we enjoy afternoon tea at \u003cstrong>Maison Danel\u003c/strong>, a French “Salon de Thé” known for its flaky, buttery pastries, delicate desserts and brasserie favorites. Finally, in Martinez in the East Bay, \u003cstrong>Roxx on Main\u003c/strong> combines locally sourced, organic, sustainable ingredients with a vast wine list to create a unique neighborhood spot, offering live music and entertainment each weekend.\u003c/p>\n\u003cfigure id=\"attachment_21423\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21423 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/1702_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ja’Net Adams, Kalen Lagerquist, and Jill Penman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/Chefsmelly/\">\u003cstrong>Smelly’s Creole | Oakland\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://maisondanel.com\">\u003cstrong>Maison Danel | San Francisco\u003c/strong>\u003c/a> \u003cstrong>[CLOSED]\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://roxxonmain.com\">\u003cstrong>Roxx on Main | Martinez\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.agriculturalinstitute.org/sunday-marin\">\u003cstrong>Sunday Marin Farmers Market | San Rafael\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.sokolblosser.com\">2019 Sokol Blosser, ‘Bluebird Cuvée’ Brut Sparkling\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $32\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sokol Blosser is my top go-to winery in Oregon. Owned by the Sokol-Blosser family since 1971, they’ve been pioneers sharing the uniqueness of Oregon wines with the world. Their focus on sustainably produced bottlings showcasing the distinctive climate and soil of their hillside vineyards is their hallmark. Usually producers of still wine, their Bluebird Cuvée Brut Sparkling is made in the traditional method aged for 16 months giving it a lush texture but maintaining zesty fruitiness with a dry finish. A beauty for any adventurous bubbly lover to try.\u003c/p>\n\u003cp>\u003ca href=\"https://www.wolffer.com/\">2021 Wölfer Estate Vineyard ‘Summer In A Bottle’ Rosé\u003c/a>\u003cbr>\n\u003cem>Côtes de Provence, France, $26\u003c/em>\u003cbr>\nIf you want to kick off rosé summer season in style, seek out the new stylish rosé from the most noted winery on Long Island, New York — Wӧlfer Estate. This version isn’t the famed Long Island Wӧlfer pink long been heralded as the East Coast’s best version. It’s a new offering from this historic winery sourced from southern France. It perfectly combines the delicacy and sophistication of Provençal pink while keeping a fresh, fruity American style.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bertinga.it/en/home.html\">2016 Bertinga Chianti Toscana, IGT\u003c/a>\u003cbr>\n\u003cem>Italy, $75\u003c/em>\u003cbr>\nClass in a glass is the best way to describe the Italian wines of Bertinga. High atop the Tuscan hillsides in Gaiole in Chianti, this historic place produces red wines of impeccable beauty. This sumptuous sipper marries the classic grape of the region, Sangiovese, with equal parts of the international variety Merlot blending the varieties perfectly. Aged in Austrian and French oak for 18 months with another 18 months of aging in bottle, the wine exhibits exotic aromas of red berry, cracked pepper and tea leaves. On the palate it’s smooth and silky but with a slight tannic grip and minerally finish that tells of its singular birthplace. Decant to drink now but age a few more years to gain even more complexity and character.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21425 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/1702_Wines_Cropped-800x928.png\" alt=\"\" width=\"800\" height=\"928\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-800x928.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1020x1183.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-160x186.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-768x891.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1324x1536.png 1324w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1766x2048.png 1766w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1920x2227.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 2, airs Thursday, May 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In the heart of Oakland, \u003cstrong>Smelly’s Creole\u003c/strong> serves up the ambitious, signature, soul-inspired dishes Chef Smelly made popular at his previous pop-up. From fries topped with Dungeness crab to garlic noodles brimming with blackened prawns, Smelly merges fresh seafood with Southern style. Then, in San Francisco, we enjoy afternoon tea at \u003cstrong>Maison Danel\u003c/strong>, a French “Salon de Thé” known for its flaky, buttery pastries, delicate desserts and brasserie favorites. Finally, in Martinez in the East Bay, \u003cstrong>Roxx on Main\u003c/strong> combines locally sourced, organic, sustainable ingredients with a vast wine list to create a unique neighborhood spot, offering live music and entertainment each weekend.\u003c/p>\n\u003cfigure id=\"attachment_21423\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21423 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/1702_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ja’Net Adams, Kalen Lagerquist, and Jill Penman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/Chefsmelly/\">\u003cstrong>Smelly’s Creole | Oakland\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://maisondanel.com\">\u003cstrong>Maison Danel | San Francisco\u003c/strong>\u003c/a> \u003cstrong>[CLOSED]\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://roxxonmain.com\">\u003cstrong>Roxx on Main | Martinez\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.agriculturalinstitute.org/sunday-marin\">\u003cstrong>Sunday Marin Farmers Market | San Rafael\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.sokolblosser.com\">2019 Sokol Blosser, ‘Bluebird Cuvée’ Brut Sparkling\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $32\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sokol Blosser is my top go-to winery in Oregon. Owned by the Sokol-Blosser family since 1971, they’ve been pioneers sharing the uniqueness of Oregon wines with the world. Their focus on sustainably produced bottlings showcasing the distinctive climate and soil of their hillside vineyards is their hallmark. Usually producers of still wine, their Bluebird Cuvée Brut Sparkling is made in the traditional method aged for 16 months giving it a lush texture but maintaining zesty fruitiness with a dry finish. A beauty for any adventurous bubbly lover to try.\u003c/p>\n\u003cp>\u003ca href=\"https://www.wolffer.com/\">2021 Wölfer Estate Vineyard ‘Summer In A Bottle’ Rosé\u003c/a>\u003cbr>\n\u003cem>Côtes de Provence, France, $26\u003c/em>\u003cbr>\nIf you want to kick off rosé summer season in style, seek out the new stylish rosé from the most noted winery on Long Island, New York — Wӧlfer Estate. This version isn’t the famed Long Island Wӧlfer pink long been heralded as the East Coast’s best version. It’s a new offering from this historic winery sourced from southern France. It perfectly combines the delicacy and sophistication of Provençal pink while keeping a fresh, fruity American style.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bertinga.it/en/home.html\">2016 Bertinga Chianti Toscana, IGT\u003c/a>\u003cbr>\n\u003cem>Italy, $75\u003c/em>\u003cbr>\nClass in a glass is the best way to describe the Italian wines of Bertinga. High atop the Tuscan hillsides in Gaiole in Chianti, this historic place produces red wines of impeccable beauty. This sumptuous sipper marries the classic grape of the region, Sangiovese, with equal parts of the international variety Merlot blending the varieties perfectly. Aged in Austrian and French oak for 18 months with another 18 months of aging in bottle, the wine exhibits exotic aromas of red berry, cracked pepper and tea leaves. On the palate it’s smooth and silky but with a slight tannic grip and minerally finish that tells of its singular birthplace. Decant to drink now but age a few more years to gain even more complexity and character.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21425 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/1702_Wines_Cropped-800x928.png\" alt=\"\" width=\"800\" height=\"928\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-800x928.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1020x1183.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-160x186.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-768x891.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1324x1536.png 1324w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1766x2048.png 1766w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/1702_Wines_Cropped-1920x2227.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 1, airs Thursday, May 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Francisco’s Ghirardelli Square, \u003cstrong>Palette Tea House\u003c/strong> takes a new approach to modern Cantonese cuisine, elevating traditional dim sum along with live seafood and creative cocktails. \u003cstrong>Rico Rico Taco\u003c/strong>, located near Lake Merritt, is the latest in an East Oakland taco dynasty. Featuring classic fillings wrapped in handmade corn tortillas, this charming spot whips up flavorful al pastor from a traditional trompo alongside other typical taqueria favorites. Finally, San Rafael’s \u003cstrong>The Kitchen Table\u003c/strong> is a love letter to comforting, country-style Italian food, combining seasonal, locally sourced ingredients with delicate, housemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_21391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21391 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Kong, Mary Richardson and Alex Carapanos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://paletteteahouse.com\">\u003cstrong>Palette Tea House | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ricoricotaco.com\">\u003cstrong>Rico Rico Taco | Oakland\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://thekitchentablesr.com\">\u003cstrong>The Kitchen Table | San Rafael\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://dailydriver.com/\">\u003cstrong>Daily Driver | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"http://2013%20Mo%C3%ABt%20&%20Chandon%20%E2%80%98Grand%20Vintage%E2%80%99%20Ros%C3%A9%20Extra%20Brut%20Champagne\">2013 Moët & Chandon ‘Grand Vintage’ Rosé Extra Brut Champagne\u003c/a>\u003cbr>\n\u003cem>France, $100\u003cbr>\n\u003c/em>Celebrating a special occasion? This splurge-worthy bubbly is worth the price tag. A vintage Champagne from France is unique in the sense that most Champagnes blend multiple vintages (vintage means the year the grapes were harvested). A single vintage means the grapes are kept separate as that year was exceptional. The 2013 vintage qualified as extraordinary, and this Grand Vintage Rosé is only the 44\u003csup>th\u003c/sup> made in the winery’s 270 years of history. Crafted from the three signature grapes of the Champagne region – Pinot Noir, Chardonnay and Pinot Meunier – it’s sumptuously stylish. Red-fruited aromas and a hint of spice carry through on the palate, which is lush and full-bodied. The finish is dry and refreshing. Go ahead, treat yourself to this remarkable wine…you deserve it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://protect-us.mimecast.com/s/QJIwCQWOVBTBLVGjiPxla2?domain=almadecattleya.com\">2021 Alma de Cattleya Sauvignon Blanc\u003c/a>\u003cbr>\n\u003cem>Sonoma County, California, $22\u003cbr>\n\u003c/em>When spring has sprung and summer is coming, this is an ideal wine to span the seasons. Named for the Spanish word for “soul” and the national flower of Columbia, winemaker Bibiana González Rave pays homage to her heritage and home country with her Alma de Cattleya wines. This zesty white jumps from the glass with its citrus-laden aromas and juicy flavors. It’s a wine to pair alongside garlic prawns, chicken curry, goat cheese salad or lemon cream pie. Or forget the food and simply pour a glass to enjoy while watching a beautiful sunset.\u003c/p>\n\u003cp>\u003ca href=\"https://protect-us.mimecast.com/s/520vCR6LWDunXY9qiPH_Fn?domain=adelaida.com\">2019 Adelaida Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003cem>Viking Estate Vineyard, Adelaida District, Paso Robles, California, $125\u003c/em>\u003cbr>\nWhen thinking of world-class Cabernet Sauvignon in California, most people gravitate towards those from Napa Valley. For this cellar splurge, it’s time to look south and head to the emerging yet historic Paso Robles region on the state’s central coast. Originally founded in 1971 as a retreat for the Van Steenwyk family, the organically farmed property now known as Adelaida Vineyards, is iconic in the area. With an innovative viticultural approach that encompasses its regional roots, Adelaida is a name to know and a star among the top wineries of California. This deep, rich and complex Cabernet Sauvignon can be aged for more than a decade, but you can unwrap its beauty and drink now by decanting it for several hours.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21415 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/Show-D_Wines_WP-800x731.png\" alt=\"\" width=\"800\" height=\"731\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-800x731.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-1020x932.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-160x146.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-768x702.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-1536x1404.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-2048x1872.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/Show-D_Wines_WP-1920x1755.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 1, airs Thursday, May 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Francisco’s Ghirardelli Square, \u003cstrong>Palette Tea House\u003c/strong> takes a new approach to modern Cantonese cuisine, elevating traditional dim sum along with live seafood and creative cocktails. \u003cstrong>Rico Rico Taco\u003c/strong>, located near Lake Merritt, is the latest in an East Oakland taco dynasty. Featuring classic fillings wrapped in handmade corn tortillas, this charming spot whips up flavorful al pastor from a traditional trompo alongside other typical taqueria favorites. Finally, San Rafael’s \u003cstrong>The Kitchen Table\u003c/strong> is a love letter to comforting, country-style Italian food, combining seasonal, locally sourced ingredients with delicate, housemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_21391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21391 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/03/CheckPleaseBayArea_Season17_Blog_WP_Compressed.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Kong, Mary Richardson and Alex Carapanos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://paletteteahouse.com\">\u003cstrong>Palette Tea House | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ricoricotaco.com\">\u003cstrong>Rico Rico Taco | Oakland\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://thekitchentablesr.com\">\u003cstrong>The Kitchen Table | San Rafael\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://dailydriver.com/\">\u003cstrong>Daily Driver | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"http://2013%20Mo%C3%ABt%20&%20Chandon%20%E2%80%98Grand%20Vintage%E2%80%99%20Ros%C3%A9%20Extra%20Brut%20Champagne\">2013 Moët & Chandon ‘Grand Vintage’ Rosé Extra Brut Champagne\u003c/a>\u003cbr>\n\u003cem>France, $100\u003cbr>\n\u003c/em>Celebrating a special occasion? This splurge-worthy bubbly is worth the price tag. A vintage Champagne from France is unique in the sense that most Champagnes blend multiple vintages (vintage means the year the grapes were harvested). A single vintage means the grapes are kept separate as that year was exceptional. The 2013 vintage qualified as extraordinary, and this Grand Vintage Rosé is only the 44\u003csup>th\u003c/sup> made in the winery’s 270 years of history. Crafted from the three signature grapes of the Champagne region – Pinot Noir, Chardonnay and Pinot Meunier – it’s sumptuously stylish. Red-fruited aromas and a hint of spice carry through on the palate, which is lush and full-bodied. The finish is dry and refreshing. Go ahead, treat yourself to this remarkable wine…you deserve it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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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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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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