Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine
Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant
Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang
Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas
Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table
Check, Please! Bay Area reviews: Town Fare, La Traviata, Piglet & Co.
Check, Please! Bay Area Returns in January with New Episodes!
Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery
Sponsored
Player sponsored by
window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_23635": {
"type": "attachments",
"id": "checkplease_23635",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23635",
"found": true
},
"title": "CPBA_2010_20thAnniversarySpecial_Thumbnail",
"publishDate": 1762464902,
"status": "inherit",
"parent": 23634,
"modified": 1762464902,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2010_20thAnniversarySpecial_Thumbnail.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23287": {
"type": "attachments",
"id": "checkplease_23287",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23287",
"found": true
},
"title": "CPBA_1912_CoverPhoto",
"publishDate": 1729575294,
"status": "inherit",
"parent": 0,
"modified": 1729575294,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_CoverPhoto.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23286": {
"type": "attachments",
"id": "checkplease_23286",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23286",
"found": true
},
"title": "CPBA_1911_CoverPhoto",
"publishDate": 1729575288,
"status": "inherit",
"parent": 0,
"modified": 1729575288,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_CoverPhoto.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23284": {
"type": "attachments",
"id": "checkplease_23284",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23284",
"found": true
},
"title": "CPBA_1909_CoverPhoto",
"publishDate": 1729575277,
"status": "inherit",
"parent": 0,
"modified": 1729575277,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_CoverPhoto.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_22282": {
"type": "attachments",
"id": "checkplease_22282",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "22282",
"found": true
},
"title": "1908_CoverPhoto",
"publishDate": 1721955755,
"status": "inherit",
"parent": 22275,
"modified": 1721955755,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908_CoverPhoto.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_22271": {
"type": "attachments",
"id": "checkplease_22271",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "22271",
"found": true
},
"title": "CPBA1907_CoverPhoto_01",
"publishDate": 1721874494,
"status": "inherit",
"parent": 22264,
"modified": 1721874494,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1907_CoverPhoto_01.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_22260": {
"type": "attachments",
"id": "checkplease_22260",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "22260",
"found": true
},
"title": "CPBA1906_CoverPhoto_01",
"publishDate": 1721762907,
"status": "inherit",
"parent": 22257,
"modified": 1721762907,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/CPBA1906_CoverPhoto_01-1.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_22020": {
"type": "attachments",
"id": "checkplease_22020",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "22020",
"found": true
},
"parent": 22019,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1038x576.png",
"width": 1038,
"mimeType": "image/png",
"height": 576
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-160x107.png",
"width": 160,
"mimeType": "image/png",
"height": 107
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-672x372.png",
"width": 672,
"mimeType": "image/png",
"height": 372
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests.png",
"width": 5472,
"height": 3648
},
"2048x2048": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-2048x1365.png",
"width": 2048,
"mimeType": "image/png",
"height": 1365
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1020x680.png",
"width": 1020,
"mimeType": "image/png",
"height": 680
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1536x1024.png",
"width": 1536,
"mimeType": "image/png",
"height": 1024
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1920x1280.png",
"width": 1920,
"mimeType": "image/png",
"height": 1280
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png",
"width": 800,
"mimeType": "image/png",
"height": 533
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-768x512.png",
"width": 768,
"mimeType": "image/png",
"height": 512
}
},
"publishDate": 1702341714,
"modified": 1704931697,
"caption": "Host Leslie Sbrocco joins guests Alisa Baccam, Paul Henderson and Nipa Bhatt from KQED in San Francisco.",
"description": null,
"title": "1810_Guests",
"credit": null,
"status": "inherit",
"altTag": "Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.",
"fetchFailed": false,
"isLoading": false
},
"checkplease_21895": {
"type": "attachments",
"id": "checkplease_21895",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "21895",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-1038x576.png",
"width": 1038,
"mimeType": "image/png",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-160x90.png",
"width": 160,
"mimeType": "image/png",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-672x372.png",
"width": 672,
"mimeType": "image/png",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza.png",
"width": 1280,
"height": 720
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-1020x574.png",
"width": 1020,
"mimeType": "image/png",
"height": 574
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-800x450.png",
"width": 800,
"mimeType": "image/png",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_Mamahuhu_ZuniCafe_NicksPizza-768x432.png",
"width": 768,
"mimeType": "image/png",
"height": 432
}
},
"publishDate": 1693345892,
"modified": 1693345892,
"caption": null,
"description": null,
"title": "1805_Mamahuhu_ZuniCafe_NicksPizza",
"credit": null,
"status": "inherit",
"altTag": null,
"fetchFailed": false,
"isLoading": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"breakingNewsReducer": {},
"pagesReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_23634": {
"type": "posts",
"id": "checkplease_23634",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23634",
"score": null,
"sort": [
1762486112000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-20th-anniversary-special",
"title": "Check, Please! Bay Area: 20th Anniversary Special",
"publishDate": 1762486112,
"format": "video",
"headTitle": "Check, Please! Bay Area: 20th Anniversary Special | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5930\" data-end=\"5992\">\u003cstrong data-start=\"5930\" data-end=\"5940\">Guest:\u003c/strong> Come on, give it up. \u003cem data-start=\"5962\" data-end=\"5990\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1762467108,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 5944
},
"headData": {
"title": "Check, Please! Bay Area: 20th Anniversary Special | KQED",
"description": "Check, Please! Bay Area celebrates 20 years on air with a special look back at its tastiest moments with host Leslie Sbrocco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area celebrates 20 years on air with a special look back at its tastiest moments with host Leslie Sbrocco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: 20th Anniversary Special",
"datePublished": "2025-11-06T19:28:32-08:00",
"dateModified": "2025-11-06T14:11:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=GTrEedeJQ3g",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23634/check-please-bay-area-20th-anniversary-special",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5930\" data-end=\"5992\">\u003cstrong data-start=\"5930\" data-end=\"5940\">Guest:\u003c/strong> Come on, give it up. \u003cem data-start=\"5962\" data-end=\"5990\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23634/check-please-bay-area-20th-anniversary-special",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3392",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3871",
"checkplease_3738",
"checkplease_10",
"checkplease_9427"
],
"tags": [
"checkplease_8946"
],
"featImg": "checkplease_23635",
"label": "checkplease_9339"
},
"checkplease_23296": {
"type": "posts",
"id": "checkplease_23296",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23296",
"score": null,
"sort": [
1732851048000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine",
"title": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine",
"publishDate": 1732851048,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\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-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>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>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1732851549,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 289,
"wordCount": 6287
},
"headData": {
"title": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine | KQED",
"description": "Bay Area foodies review modern Indian cuisine in Palo Alto, American comfort food in Half Moon Bay and bold Central Asian dishes in San Jose.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review modern Indian cuisine in Palo Alto, American comfort food in Half Moon Bay and bold Central Asian dishes in San Jose.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine",
"datePublished": "2024-11-28T19:30:48-08:00",
"dateModified": "2024-11-28T19:39:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://youtu.be/pHqTIrIXvkw",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23296/check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\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-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>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>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23296/check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_9379",
"checkplease_475",
"checkplease_3750",
"checkplease_3731",
"checkplease_8003",
"checkplease_3742",
"checkplease_8155",
"checkplease_9211",
"checkplease_3741",
"checkplease_10",
"checkplease_8203",
"checkplease_8964",
"checkplease_9307",
"checkplease_91"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8912",
"checkplease_9381",
"checkplease_9380",
"checkplease_763",
"checkplease_8510",
"checkplease_8873",
"checkplease_8581",
"checkplease_8946",
"checkplease_8547",
"checkplease_8534",
"checkplease_8535",
"checkplease_9362",
"checkplease_8568",
"checkplease_8583",
"checkplease_7985",
"checkplease_9037"
],
"featImg": "checkplease_23287",
"label": "checkplease_9339"
},
"checkplease_23293": {
"type": "posts",
"id": "checkplease_23293",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23293",
"score": null,
"sort": [
1732246216000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant",
"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant",
"publishDate": 1732246216,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Cicero’s Pizza, Cafe Soleil, Tony’s Seafood Restaurant | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\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-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1732494050,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 235,
"wordCount": 6447
},
"headData": {
"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant | KQED",
"description": "Bay Area foodies review thin-crust pizza in San Jose, comforting brunch classics in El Sobrante and sustainably soured seafood in Marshall.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review thin-crust pizza in San Jose, comforting brunch classics in El Sobrante and sustainably soured seafood in Marshall.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant",
"datePublished": "2024-11-21T19:30:16-08:00",
"dateModified": "2024-11-24T16:20:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=_crm2kiTidA",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23293/check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\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-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23293/check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3873",
"checkplease_3740",
"checkplease_3730",
"checkplease_8922",
"checkplease_3731",
"checkplease_3751",
"checkplease_9360",
"checkplease_3742",
"checkplease_3472",
"checkplease_3741",
"checkplease_443",
"checkplease_10",
"checkplease_8964",
"checkplease_3874",
"checkplease_9307",
"checkplease_91"
],
"tags": [
"checkplease_8912",
"checkplease_763",
"checkplease_8548",
"checkplease_8879",
"checkplease_9162",
"checkplease_8566",
"checkplease_8946",
"checkplease_8528",
"checkplease_8547",
"checkplease_8568",
"checkplease_8583",
"checkplease_7985",
"checkplease_9037"
],
"featImg": "checkplease_23286",
"label": "checkplease_9339"
},
"checkplease_23283": {
"type": "posts",
"id": "checkplease_23283",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23283",
"score": null,
"sort": [
1731036653000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang",
"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang",
"publishDate": 1731036653,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1731037032,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 222,
"wordCount": 5916
},
"headData": {
"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
"description": "Bay Area foodies review elevated comfort food in Lafayette, standout Mexican fare in San Jose and bold Sichuan cuisine in Oakland.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review elevated comfort food in Lafayette, standout Mexican fare in San Jose and bold Sichuan cuisine in Oakland.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang",
"datePublished": "2024-11-07T19:30:53-08:00",
"dateModified": "2024-11-07T19:37:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=Ip3O33aJFLU",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23283/check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23283/check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_7989",
"checkplease_3758",
"checkplease_3845",
"checkplease_475",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_3871",
"checkplease_8137",
"checkplease_3753",
"checkplease_9212",
"checkplease_3764",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_8964",
"checkplease_9307",
"checkplease_91"
],
"tags": [
"checkplease_8912",
"checkplease_763",
"checkplease_9175",
"checkplease_9157",
"checkplease_8548",
"checkplease_9382",
"checkplease_8821",
"checkplease_9361",
"checkplease_8946",
"checkplease_9091",
"checkplease_8573",
"checkplease_8509",
"checkplease_8568",
"checkplease_8583",
"checkplease_7985",
"checkplease_9037"
],
"featImg": "checkplease_23284",
"label": "checkplease_9339"
},
"checkplease_22275": {
"type": "posts",
"id": "checkplease_22275",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "22275",
"score": null,
"sort": [
1721961054000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-orchard-city-kitchen-hironori-craft-ramen-las-cazuelas",
"title": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas",
"publishDate": 1721961054,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, 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>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1725579362,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 588
},
"headData": {
"title": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas | KQED",
"description": "Bay Area foodies review New American fusion bites in Campbell, craft ramen in Cupertino and old school Mexican fare in San Jose.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review New American fusion bites in Campbell, craft ramen in Cupertino and old school Mexican fare in San Jose.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas",
"datePublished": "2024-07-25T19:30:54-07:00",
"dateModified": "2024-09-05T16:36:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://youtu.be/9jI6I5vMsdY",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/22275/check-please-bay-area-reviews-orchard-city-kitchen-hironori-craft-ramen-las-cazuelas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, 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>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/22275/check-please-bay-area-reviews-orchard-city-kitchen-hironori-craft-ramen-las-cazuelas",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_250",
"checkplease_8131",
"checkplease_9105",
"checkplease_3750",
"checkplease_8643",
"checkplease_3731",
"checkplease_3847",
"checkplease_3871",
"checkplease_3753",
"checkplease_3741",
"checkplease_10",
"checkplease_8964",
"checkplease_9307",
"checkplease_91"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8714",
"checkplease_8991",
"checkplease_763",
"checkplease_8645",
"checkplease_9049",
"checkplease_9351",
"checkplease_9245",
"checkplease_8794",
"checkplease_9350",
"checkplease_8946",
"checkplease_9091",
"checkplease_8573",
"checkplease_9352",
"checkplease_8568",
"checkplease_8583",
"checkplease_7985",
"checkplease_8900",
"checkplease_9037"
],
"featImg": "checkplease_22282",
"label": "checkplease_9339"
},
"checkplease_22264": {
"type": "posts",
"id": "checkplease_22264",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "22264",
"score": null,
"sort": [
1721874678000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-eggys-neighborhood-kitchen-la-gare-lao-table",
"title": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table",
"publishDate": 1721874678,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Eggy’s Neighborhood Kitchen, La Gare, Lao Table | KQED",
"labelTerm": {},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr>\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Piemonte, Italy $54\u003cbr>\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr>\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1725579364,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 485
},
"headData": {
"title": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table | KQED",
"description": "Bay Area foodies review Mexican-inspired brunch in Berkeley, French fare in Santa Rosa and contemporary Laotian delights in San Francisco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review Mexican-inspired brunch in Berkeley, French fare in Santa Rosa and contemporary Laotian delights in San Francisco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table",
"datePublished": "2024-07-24T19:31:18-07:00",
"dateModified": "2024-09-05T16:36:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://youtu.be/ZSJsj9mu_6U",
"source": "Food",
"sourceUrl": "https://www.kqed.org/food",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/22264/check-please-bay-area-reviews-eggys-neighborhood-kitchen-la-gare-lao-table",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr>\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Piemonte, Italy $54\u003cbr>\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr>\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/22264/check-please-bay-area-reviews-eggys-neighborhood-kitchen-la-gare-lao-table",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3763",
"checkplease_3873",
"checkplease_3750",
"checkplease_9210",
"checkplease_3740",
"checkplease_3730",
"checkplease_3731",
"checkplease_9200",
"checkplease_3761",
"checkplease_3871",
"checkplease_8103",
"checkplease_3753",
"checkplease_3742",
"checkplease_3472",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8114",
"checkplease_9307"
],
"tags": [
"checkplease_8508",
"checkplease_8633",
"checkplease_1368",
"checkplease_763",
"checkplease_9347",
"checkplease_8602",
"checkplease_8865",
"checkplease_9348",
"checkplease_9349",
"checkplease_8881",
"checkplease_9357",
"checkplease_8946",
"checkplease_9091",
"checkplease_8573",
"checkplease_8518",
"checkplease_8546",
"checkplease_7985",
"checkplease_9037"
],
"featImg": "checkplease_22271",
"label": "source_checkplease_22264"
},
"checkplease_22257": {
"type": "posts",
"id": "checkplease_22257",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "22257",
"score": null,
"sort": [
1721788239000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-town-fare-la-traviata-piglet-co",
"title": "Check, Please! Bay Area reviews: Town Fare, La Traviata, Piglet & Co.",
"publishDate": 1721788239,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Town Fare, La Traviata, Piglet & Co. | KQED",
"labelTerm": {},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.esporao.com/en/\">\u003cspan style=\"color: #339966\">2022 Esporão Reserva Branco\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Alentejo, Portugal $23\u003c/em>\u003cbr>\nAs a lover of Portuguese wines, I constantly recommend them for a combination of uniqueness, quality, and affordability. One of my top picks for all three of these criteria are the wines from Esporão. Their Reserva line hailing from an area called the Alentejo, truly represents Portugal in a glass. This lusciously fresh white is crafted from a blend of local grape varieties named Antão Vaz, Arinto, and Roupeiro. What results is a wine with vibrancy and complexity that pairs with a variety of dishes including delicate grilled fish and spicy pulled pork. Dry yet fruity, it’s a white wine for warm days and cool nights.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lapostollewines.com/en/home/\">2022 Lapostolle ‘Grand Selection’ Sauvignon Blanc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Valle Del Rapel, Chile $15\u003c/em>\u003cbr>\nHaving had the privilege to travel to Chile multiple times, one of my most memorable visits was to Lapostolle’s winery in Apalta. Founded in 1994 by French owners Alexandra Marnier Lapostolle and her husband Cyril de Bournet, of the famed, centuries-old French wine and spirits family, Lapostolle has become a key player in Chile. Their Chilean wines range from affordable sippers to collectable bottles ranking among the world’s best. As the winery says, their wines are French in essence, Chilean by birth. This lively, lovely Sauvignon Blanc certainly encapsulates that phrase. The white’s crisp, citrus flavors are accented by mineral-laden complexity. A classic yet affordable sipper that ranks among my “best value whites” on the market today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.dallaterra.com/tech-sheet/tenuta-whitaker-mozia-grillo-sicilia-doc\">\u003cspan style=\"color: #339966\">2022 Tenuta Whitaker ‘Mozia’ Grillo\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sicilia DOC, Italy $30\u003c/em>\u003cbr>\nGrillo (\u003cem>pronounced GREE-low\u003c/em>) from Sicily is a hidden treasure in the world of white wine. A local grape variety known for producing fortified Marsala, the last decade has seen a rise in dry versions from Sicily. The Mozia Grillo, however, is a culinary treasure. Full-bodied with peach flavors and floral, herbal aromas, it’s a singular white that is meant to savor alone or with food. Why is it so special? Mozia is a small island in the Marsala lagoon in Sicily. In the 1800’s the Whitaker family bought the historic island. They partnered with highly regarded Sicilian wine producer, Tasca d’Almerita, to make a limited amount of Grillo from Mozia. A beauty to sip.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1725579366,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 625
},
"headData": {
"title": "Check, Please! Bay Area reviews: Town Fare, La Traviata, Piglet & Co. | KQED",
"description": "Bay Area foodies review creative soul food in Oakland, Italian fare & opera in San Francisco and twists on Taiwanese plates in San Francisco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review creative soul food in Oakland, Italian fare & opera in San Francisco and twists on Taiwanese plates in San Francisco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Town Fare, La Traviata, Piglet & Co.",
"datePublished": "2024-07-23T19:30:39-07:00",
"dateModified": "2024-09-05T16:36:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://youtu.be/ZPJMMo1KIwQ",
"source": "Food",
"sourceUrl": "https://www.kqed.org/food",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/22257/check-please-bay-area-reviews-town-fare-la-traviata-piglet-co",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.esporao.com/en/\">\u003cspan style=\"color: #339966\">2022 Esporão Reserva Branco\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Alentejo, Portugal $23\u003c/em>\u003cbr>\nAs a lover of Portuguese wines, I constantly recommend them for a combination of uniqueness, quality, and affordability. One of my top picks for all three of these criteria are the wines from Esporão. Their Reserva line hailing from an area called the Alentejo, truly represents Portugal in a glass. This lusciously fresh white is crafted from a blend of local grape varieties named Antão Vaz, Arinto, and Roupeiro. What results is a wine with vibrancy and complexity that pairs with a variety of dishes including delicate grilled fish and spicy pulled pork. Dry yet fruity, it’s a white wine for warm days and cool nights.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lapostollewines.com/en/home/\">2022 Lapostolle ‘Grand Selection’ Sauvignon Blanc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Valle Del Rapel, Chile $15\u003c/em>\u003cbr>\nHaving had the privilege to travel to Chile multiple times, one of my most memorable visits was to Lapostolle’s winery in Apalta. Founded in 1994 by French owners Alexandra Marnier Lapostolle and her husband Cyril de Bournet, of the famed, centuries-old French wine and spirits family, Lapostolle has become a key player in Chile. Their Chilean wines range from affordable sippers to collectable bottles ranking among the world’s best. As the winery says, their wines are French in essence, Chilean by birth. This lively, lovely Sauvignon Blanc certainly encapsulates that phrase. The white’s crisp, citrus flavors are accented by mineral-laden complexity. A classic yet affordable sipper that ranks among my “best value whites” on the market today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.dallaterra.com/tech-sheet/tenuta-whitaker-mozia-grillo-sicilia-doc\">\u003cspan style=\"color: #339966\">2022 Tenuta Whitaker ‘Mozia’ Grillo\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sicilia DOC, Italy $30\u003c/em>\u003cbr>\nGrillo (\u003cem>pronounced GREE-low\u003c/em>) from Sicily is a hidden treasure in the world of white wine. A local grape variety known for producing fortified Marsala, the last decade has seen a rise in dry versions from Sicily. The Mozia Grillo, however, is a culinary treasure. Full-bodied with peach flavors and floral, herbal aromas, it’s a singular white that is meant to savor alone or with food. Why is it so special? Mozia is a small island in the Marsala lagoon in Sicily. In the 1800’s the Whitaker family bought the historic island. They partnered with highly regarded Sicilian wine producer, Tasca d’Almerita, to make a limited amount of Grillo from Mozia. A beauty to sip.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/22257/check-please-bay-area-reviews-town-fare-la-traviata-piglet-co",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3871",
"checkplease_9212",
"checkplease_10",
"checkplease_3729",
"checkplease_9209",
"checkplease_3739",
"checkplease_9307",
"checkplease_3934",
"checkplease_8175",
"checkplease_9338"
],
"tags": [
"checkplease_763",
"checkplease_8548",
"checkplease_9162",
"checkplease_8566",
"checkplease_8946",
"checkplease_8798",
"checkplease_8509",
"checkplease_8518",
"checkplease_8707",
"checkplease_9007",
"checkplease_9005",
"checkplease_9329",
"checkplease_9328",
"checkplease_7985",
"checkplease_9037"
],
"featImg": "checkplease_22260",
"label": "source_checkplease_22257"
},
"checkplease_22019": {
"type": "posts",
"id": "checkplease_22019",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "22019",
"score": null,
"sort": [
1702343765000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-returns-in-january-with-new-episodes",
"title": "Check, Please! Bay Area Returns in January with New Episodes!",
"publishDate": 1702343765,
"format": "standard",
"headTitle": "Check, Please! Bay Area Returns in January with New Episodes! | KQED",
"labelTerm": {},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JMFypAwGeQw\u003c/p>\n\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San Francisco skyline at \u003c/span>\u003cb>Limewood Bar & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a collection of vendors, food trucks, and live entertainment, taking place on the last Fridays of the month at \u003c/span>\u003cb>Feast Mode\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\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 tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at\u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1725579402,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 800
},
"headData": {
"title": "Check, Please! Bay Area Returns in January with New Episodes!",
"description": "Check, Please! Bay Area host Leslie Sbrocco leads seven new episodes of the beloved KQED show, as local residents share their favorite restaurants.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialTitle": "%%title%% %%page%%",
"socialDescription": "Check, Please! Bay Area host Leslie Sbrocco leads seven new episodes of the beloved KQED show, as local residents share their favorite restaurants.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Returns in January with New Episodes!",
"datePublished": "2023-12-11T17:16:05-08:00",
"dateModified": "2024-09-05T16:36:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"source": "Food",
"sourceUrl": "/food/",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/22019/check-please-bay-area-returns-in-january-with-new-episodes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JMFypAwGeQw'\n title='//www.youtube.com/embed/JMFypAwGeQw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San Francisco skyline at \u003c/span>\u003cb>Limewood Bar & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a collection of vendors, food trucks, and live entertainment, taking place on the last Fridays of the month at \u003c/span>\u003cb>Feast Mode\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\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 tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at\u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/22019/check-please-bay-area-returns-in-january-with-new-episodes",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3763",
"checkplease_250",
"checkplease_8131",
"checkplease_475",
"checkplease_3750",
"checkplease_8747",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_8033",
"checkplease_3731",
"checkplease_9200",
"checkplease_2433",
"checkplease_8003",
"checkplease_3849",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3753",
"checkplease_9068",
"checkplease_3742",
"checkplease_3472",
"checkplease_9212",
"checkplease_8004",
"checkplease_3741",
"checkplease_7994",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3856",
"checkplease_7981",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_8108",
"checkplease_9065",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_108",
"checkplease_3848"
],
"tags": [
"checkplease_9243",
"checkplease_8957",
"checkplease_8574",
"checkplease_9218",
"checkplease_9216",
"checkplease_9232",
"checkplease_8776",
"checkplease_8508",
"checkplease_9224",
"checkplease_9230",
"checkplease_8991",
"checkplease_8912",
"checkplease_763",
"checkplease_9267",
"checkplease_8698",
"checkplease_9175",
"checkplease_9157",
"checkplease_9259",
"checkplease_8236",
"checkplease_9236",
"checkplease_9225",
"checkplease_9231",
"checkplease_8553",
"checkplease_9240",
"checkplease_9169",
"checkplease_9049",
"checkplease_9260",
"checkplease_9263",
"checkplease_9262",
"checkplease_9261",
"checkplease_8510",
"checkplease_9264",
"checkplease_9241",
"checkplease_9242",
"checkplease_8972",
"checkplease_9268",
"checkplease_8765",
"checkplease_8873",
"checkplease_8581",
"checkplease_9235",
"checkplease_8756",
"checkplease_9162",
"checkplease_8566",
"checkplease_9182",
"checkplease_9266",
"checkplease_9244",
"checkplease_9245",
"checkplease_8794",
"checkplease_9234",
"checkplease_9214",
"checkplease_8946",
"checkplease_9239",
"checkplease_9223",
"checkplease_9219",
"checkplease_9255",
"checkplease_9091",
"checkplease_8573",
"checkplease_9173",
"checkplease_8580",
"checkplease_8579",
"checkplease_9251",
"checkplease_9253",
"checkplease_9252",
"checkplease_9269",
"checkplease_9248",
"checkplease_9250",
"checkplease_9249",
"checkplease_8509",
"checkplease_9237",
"checkplease_9221",
"checkplease_9270",
"checkplease_9246",
"checkplease_9247",
"checkplease_9101",
"checkplease_8640",
"checkplease_9238",
"checkplease_8564",
"checkplease_9213",
"checkplease_9265",
"checkplease_9256",
"checkplease_9258",
"checkplease_9257",
"checkplease_9024",
"checkplease_8518",
"checkplease_8568",
"checkplease_9089",
"checkplease_9220",
"checkplease_9227",
"checkplease_9226",
"checkplease_8707",
"checkplease_9229",
"checkplease_9228",
"checkplease_8539",
"checkplease_9254",
"checkplease_9033",
"checkplease_9233",
"checkplease_9222",
"checkplease_9217",
"checkplease_9215"
],
"featImg": "checkplease_22020",
"label": "source_checkplease_22019"
},
"checkplease_21891": {
"type": "posts",
"id": "checkplease_21891",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "21891",
"score": null,
"sort": [
1694139957000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-mamahuhu-zuni-cafe-nicks-pizza-and-bakery",
"title": "Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery",
"publishDate": 1694139957,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 5, airs Thursday, September 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the heart of downtown Mill Valley, \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a playful twist on familiar Chinese takeout. From the mind of Michelin and James Beard Award-winning Chef Brandon Jew, this fast-casual spot delivers the rich, flavorful Chinese-American dishes you know and love with sustainable, locally sourced ingredients. Then, situated along Market Street in the Civic Center neighborhood, \u003c/span>\u003cb>Zuni Café \u003c/b>\u003cspan style=\"font-weight: 400\">is a storied San Francisco icon, dishing up refined yet unpretentious bistro bests like their fan-favorite Roasted Chicken for Two. Finally, in Oakland, \u003c/span>\u003cb>Nick’s Pizza and Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">whips up fresh “Oakland-style” sourdough crust pizza with unexpected topping combinations. A true neighborhood gem, Nick’s leans into seasonal flavors in its meat-centric, veggie and vegan pies and slices, deli sandwiches and pastries.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21893\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21893\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Robertson, Joyce Alcantara and George McCalman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmamahuhu.com/\">Mamahuhu\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://oaklandstylepizza.com/\">Nick’s Pizza and Bakery\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21902 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg\" alt=\"\" width=\"500\" height=\"555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1020x1132.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-160x178.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-768x853.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1384x1536.jpg 1384w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1845x2048.jpg 1845w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1920x2131.jpg 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cleanslatewine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Clean Slate Riesling\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mosel, Germany, $12\u003c/em>\u003cbr>\nFall is an ideal time to discover the joys of German Riesling. Octoberfest celebrations are in full swing and nothing pairs more perfectly with hearty sausages, tangy sauerkraut, and warm pretzels than this classic white. Hailing from the steep, stony hillsides of the Mosel River Valley in Germany, the region’s soil and climate impart a crisp, minerality that makes the wine vibrate with citrusy freshness and peachy fruit notes. A top value to stock up on for fall fun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.DioraWines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Diora ‘La Belle Fête’ Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Monterey, California, $20\u003c/em>\u003cbr>\nPink wines are famed for summer sipping, but these days, stylish Rosé is poured for year-round enjoyment. This beautiful, garnet-hued wine is named for the golden hills of Diora’s Monterey vineyards. Settled along California’s cool coast, Pinot Noir grapes ripen slowly allowing for ripe strawberry and berry notes while keeping their zesty brightness. This is a stunning pink to pair with foods from earthy grilled pork loin with mushrooms to crispy salmon salads. It’s also an optimal partner for turkey and stuffing on the Thanksgiving table.\u003c/p>\n\u003cp>\u003ca href=\"https://catenazapata.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2020 Catena ‘High Mountain Vines’ Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mendoza, Argentina, $22\u003c/em>\u003cbr>\nMalbec is the signature grape of Argentina, but American wine drinkers have embraced its spicy richness making it a favorite go-to red. Catena is an historic producer in Mendoza and fourth generation vintner, Laura Catena, helps helm this iconic winery. Their Malbec is deeply colored with aromas of pepper and dark berry fruit, yet due to their high-altitude vineyards, the grapes maintain freshness and bright acidity creating a red with power and elegance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1725579431,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 556
},
"headData": {
"title": "Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery",
"description": "Bay Area foodies review playful twists on Chinese takeout in Mill Valley, classic bistro bests in San Francisco and "Oakland-style" pizza in the East Bay.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialTitle": "%%title%% %%page%%",
"socialDescription": "Bay Area foodies review playful twists on Chinese takeout in Mill Valley, classic bistro bests in San Francisco and "Oakland-style" pizza in the East Bay.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Mamahuhu, Zuni Café, Nick’s Pizza and Bakery",
"datePublished": "2023-09-07T19:25:57-07:00",
"dateModified": "2024-09-05T16:37:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=OYGv6-HJp2E",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/21891/check-please-bay-area-reviews-mamahuhu-zuni-cafe-nicks-pizza-and-bakery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 5, airs Thursday, September 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the heart of downtown Mill Valley, \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a playful twist on familiar Chinese takeout. From the mind of Michelin and James Beard Award-winning Chef Brandon Jew, this fast-casual spot delivers the rich, flavorful Chinese-American dishes you know and love with sustainable, locally sourced ingredients. Then, situated along Market Street in the Civic Center neighborhood, \u003c/span>\u003cb>Zuni Café \u003c/b>\u003cspan style=\"font-weight: 400\">is a storied San Francisco icon, dishing up refined yet unpretentious bistro bests like their fan-favorite Roasted Chicken for Two. Finally, in Oakland, \u003c/span>\u003cb>Nick’s Pizza and Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">whips up fresh “Oakland-style” sourdough crust pizza with unexpected topping combinations. A true neighborhood gem, Nick’s leans into seasonal flavors in its meat-centric, veggie and vegan pies and slices, deli sandwiches and pastries.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21893\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21893\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/08/1805_CPBA_Mamahuhu_ZuniCafe_NicksPizza_Guests_LS-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Robertson, Joyce Alcantara and George McCalman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmamahuhu.com/\">Mamahuhu\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://oaklandstylepizza.com/\">Nick’s Pizza and Bakery\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21902 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg\" alt=\"\" width=\"500\" height=\"555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-800x888.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1020x1132.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-160x178.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-768x853.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1384x1536.jpg 1384w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1845x2048.jpg 1845w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1805_Wine-1920x2131.jpg 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cleanslatewine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Clean Slate Riesling\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mosel, Germany, $12\u003c/em>\u003cbr>\nFall is an ideal time to discover the joys of German Riesling. Octoberfest celebrations are in full swing and nothing pairs more perfectly with hearty sausages, tangy sauerkraut, and warm pretzels than this classic white. Hailing from the steep, stony hillsides of the Mosel River Valley in Germany, the region’s soil and climate impart a crisp, minerality that makes the wine vibrate with citrusy freshness and peachy fruit notes. A top value to stock up on for fall fun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.DioraWines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Diora ‘La Belle Fête’ Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Monterey, California, $20\u003c/em>\u003cbr>\nPink wines are famed for summer sipping, but these days, stylish Rosé is poured for year-round enjoyment. This beautiful, garnet-hued wine is named for the golden hills of Diora’s Monterey vineyards. Settled along California’s cool coast, Pinot Noir grapes ripen slowly allowing for ripe strawberry and berry notes while keeping their zesty brightness. This is a stunning pink to pair with foods from earthy grilled pork loin with mushrooms to crispy salmon salads. It’s also an optimal partner for turkey and stuffing on the Thanksgiving table.\u003c/p>\n\u003cp>\u003ca href=\"https://catenazapata.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2020 Catena ‘High Mountain Vines’ Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Mendoza, Argentina, $22\u003c/em>\u003cbr>\nMalbec is the signature grape of Argentina, but American wine drinkers have embraced its spicy richness making it a favorite go-to red. Catena is an historic producer in Mendoza and fourth generation vintner, Laura Catena, helps helm this iconic winery. Their Malbec is deeply colored with aromas of pepper and dark berry fruit, yet due to their high-altitude vineyards, the grapes maintain freshness and bright acidity creating a red with power and elegance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/21891/check-please-bay-area-reviews-mamahuhu-zuni-cafe-nicks-pizza-and-bakery",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_250",
"checkplease_475",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_3731",
"checkplease_3751",
"checkplease_9068",
"checkplease_3742",
"checkplease_3472",
"checkplease_3764",
"checkplease_443",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9065"
],
"tags": [
"checkplease_8776",
"checkplease_9160",
"checkplease_8698",
"checkplease_9175",
"checkplease_9157",
"checkplease_8548",
"checkplease_9162",
"checkplease_8566",
"checkplease_8946",
"checkplease_9138",
"checkplease_8580",
"checkplease_9140",
"checkplease_8547",
"checkplease_8509",
"checkplease_8564",
"checkplease_92",
"checkplease_9036",
"checkplease_9176",
"checkplease_8518",
"checkplease_7985",
"checkplease_9037",
"checkplease_9139"
],
"featImg": "checkplease_21895",
"label": "checkplease_9339"
}
},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "\"KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "\"KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?tag=leslie-sbrocco": {
"isFetching": false,
"latestQuery": {
"from": 0,
"postsToRender": 9
},
"tag": null,
"vitalsOnly": true,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 18,
"relation": "eq"
},
"items": [
"checkplease_23634",
"checkplease_23296",
"checkplease_23293",
"checkplease_23283",
"checkplease_22275",
"checkplease_22264",
"checkplease_22257",
"checkplease_22019",
"checkplease_21891"
]
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"pfsSessionReducer": {},
"subscriptionsReducer": {},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_8946": {
"type": "terms",
"id": "checkplease_8946",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8946",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | Check, Please! Bay Area",
"ogDescription": null,
"imageData": {
"ogImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png",
"width": 1200,
"height": 630
},
"twImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
},
"twitterCard": "summary_large_image"
}
},
"ttid": 1317,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/checkplease/tag/leslie-sbrocco"
},
"source_checkplease_22264": {
"type": "terms",
"id": "source_checkplease_22264",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food",
"isLoading": false
},
"source_checkplease_22257": {
"type": "terms",
"id": "source_checkplease_22257",
"meta": {
"override": true
},
"name": "Food",
"link": "https://www.kqed.org/food",
"isLoading": false
},
"source_checkplease_22019": {
"type": "terms",
"id": "source_checkplease_22019",
"meta": {
"override": true
},
"name": "Food",
"link": "/food/",
"isLoading": false
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3392": {
"type": "terms",
"id": "checkplease_3392",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area bites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area bites Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 129,
"slug": "bay-area-bites",
"isLoading": false,
"link": "/checkplease/category/bay-area-bites"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_9200": {
"type": "terms",
"id": "checkplease_9200",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1571,
"slug": "food",
"isLoading": false,
"link": "/checkplease/category/food"
},
"checkplease_3871": {
"type": "terms",
"id": "checkplease_3871",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 272,
"slug": "kqed-food",
"isLoading": false,
"link": "/checkplease/category/kqed-food"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_9427": {
"type": "terms",
"id": "checkplease_9427",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9427",
"found": true
},
"relationships": {},
"name": "season 20",
"slug": "season-20",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "season 20 - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1798,
"isLoading": false,
"link": "/checkplease/category/season-20"
},
"checkplease_9296": {
"type": "terms",
"id": "checkplease_9296",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Entertainment",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Entertainment Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1667,
"slug": "entertainment",
"isLoading": false,
"link": "/checkplease/interest/entertainment"
},
"checkplease_9282": {
"type": "terms",
"id": "checkplease_9282",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food and Drink",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food and Drink Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1653,
"slug": "food-and-drink",
"isLoading": false,
"link": "/checkplease/interest/food-and-drink"
},
"checkplease_3758": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"link": "/checkplease/category/american"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_9379": {
"type": "terms",
"id": "checkplease_9379",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9379",
"found": true
},
"relationships": {},
"name": "central asian",
"slug": "central-asian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "central asian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1750,
"isLoading": false,
"link": "/checkplease/category/central-asian"
},
"checkplease_475": {
"type": "terms",
"id": "checkplease_475",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 174,
"slug": "chinese",
"isLoading": false,
"link": "/checkplease/category/chinese"
},
"checkplease_8003": {
"type": "terms",
"id": "checkplease_8003",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "half moon bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "half moon bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 370,
"slug": "half-moon-bay",
"isLoading": false,
"link": "/checkplease/category/half-moon-bay"
},
"checkplease_3742": {
"type": "terms",
"id": "checkplease_3742",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 160,
"slug": "north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/north-bay-restaurant-info"
},
"checkplease_8155": {
"type": "terms",
"id": "checkplease_8155",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 522,
"slug": "palo-alto",
"isLoading": false,
"link": "/checkplease/category/palo-alto"
},
"checkplease_9211": {
"type": "terms",
"id": "checkplease_9211",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1582,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/category/peninsula"
},
"checkplease_3741": {
"type": "terms",
"id": "checkplease_3741",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula / south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula / south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 159,
"slug": "south-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/south-bay-restaurant-info"
},
"checkplease_8203": {
"type": "terms",
"id": "checkplease_8203",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rohnert park",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rohnert park Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 570,
"slug": "rohnert-park",
"isLoading": false,
"link": "/checkplease/category/rohnert-park"
},
"checkplease_8964": {
"type": "terms",
"id": "checkplease_8964",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1335,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/category/san-jose"
},
"checkplease_9307": {
"type": "terms",
"id": "checkplease_9307",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9307",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 19",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 19 Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1678,
"slug": "season-19",
"isLoading": false,
"link": "/checkplease/category/season-19"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_8957": {
"type": "terms",
"id": "checkplease_8957",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1328,
"slug": "american-cuisine",
"isLoading": false,
"link": "/checkplease/tag/american-cuisine"
},
"checkplease_8574": {
"type": "terms",
"id": "checkplease_8574",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 943,
"slug": "american-food",
"isLoading": false,
"link": "/checkplease/tag/american-food"
},
"checkplease_8912": {
"type": "terms",
"id": "checkplease_8912",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8912",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cecilia tries it",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cecilia tries it Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1283,
"slug": "cecilia-tries-it",
"isLoading": false,
"link": "/checkplease/tag/cecilia-tries-it"
},
"checkplease_9381": {
"type": "terms",
"id": "checkplease_9381",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9381",
"found": true
},
"relationships": {},
"name": "central asian cuisine",
"slug": "central-asian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "central asian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1752,
"isLoading": false,
"link": "/checkplease/tag/central-asian-cuisine"
},
"checkplease_9380": {
"type": "terms",
"id": "checkplease_9380",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9380",
"found": true
},
"relationships": {},
"name": "central asian food",
"slug": "central-asian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "central asian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1751,
"isLoading": false,
"link": "/checkplease/tag/central-asian-food"
},
"checkplease_763": {
"type": "terms",
"id": "checkplease_763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 37,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/checkplease/tag/check-please-bay-area"
},
"checkplease_8510": {
"type": "terms",
"id": "checkplease_8510",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "half moon bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "half moon bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 879,
"slug": "half-moon-bay",
"isLoading": false,
"link": "/checkplease/tag/half-moon-bay"
},
"checkplease_8873": {
"type": "terms",
"id": "checkplease_8873",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1244,
"slug": "indian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/indian-cuisine"
},
"checkplease_8581": {
"type": "terms",
"id": "checkplease_8581",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 950,
"slug": "indian-food",
"isLoading": false,
"link": "/checkplease/tag/indian-food"
},
"checkplease_8547": {
"type": "terms",
"id": "checkplease_8547",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8547",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 916,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/tag/north-bay"
},
"checkplease_8534": {
"type": "terms",
"id": "checkplease_8534",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8534",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 903,
"slug": "palo-alto",
"isLoading": false,
"link": "/checkplease/tag/palo-alto"
},
"checkplease_8535": {
"type": "terms",
"id": "checkplease_8535",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8535",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 904,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/tag/peninsula"
},
"checkplease_9362": {
"type": "terms",
"id": "checkplease_9362",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9362",
"found": true
},
"relationships": {},
"name": "rohnert park",
"slug": "rohnert-park",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "rohnert park - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1733,
"isLoading": false,
"link": "/checkplease/tag/rohnert-park"
},
"checkplease_8568": {
"type": "terms",
"id": "checkplease_8568",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 937,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/tag/san-jose"
},
"checkplease_8583": {
"type": "terms",
"id": "checkplease_8583",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 952,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/tag/south-bay"
},
"checkplease_7985": {
"type": "terms",
"id": "checkplease_7985",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 352,
"slug": "wine",
"isLoading": false,
"link": "/checkplease/tag/wine"
},
"checkplease_9037": {
"type": "terms",
"id": "checkplease_9037",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1408,
"slug": "wine-tips",
"isLoading": false,
"link": "/checkplease/tag/wine-tips"
},
"checkplease_9290": {
"type": "terms",
"id": "checkplease_9290",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "North Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "North Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1661,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/interest/north-bay"
},
"checkplease_9291": {
"type": "terms",
"id": "checkplease_9291",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peninsula",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1662,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/interest/peninsula"
},
"checkplease_9278": {
"type": "terms",
"id": "checkplease_9278",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "South Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "South Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1649,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/interest/south-bay"
},
"checkplease_3873": {
"type": "terms",
"id": "checkplease_3873",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast / brunch",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast / brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 168,
"slug": "breakfast-brunch",
"isLoading": false,
"link": "/checkplease/category/breakfast-brunch"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_8922": {
"type": "terms",
"id": "checkplease_8922",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8922",
"found": true
},
"relationships": {},
"featImg": null,
"name": "el sobrante",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "el sobrante Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1293,
"slug": "el-sobrante",
"isLoading": false,
"link": "/checkplease/category/el-sobrante"
},
"checkplease_3751": {
"type": "terms",
"id": "checkplease_3751",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 162,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/category/italian-cuisine"
},
"checkplease_9360": {
"type": "terms",
"id": "checkplease_9360",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9360",
"found": true
},
"relationships": {},
"name": "marshall",
"slug": "marshall",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "marshall - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1731,
"isLoading": false,
"link": "/checkplease/category/marshall"
},
"checkplease_3472": {
"type": "terms",
"id": "checkplease_3472",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 148,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/category/north-bay"
},
"checkplease_443": {
"type": "terms",
"id": "checkplease_443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 210,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/category/pizza"
},
"checkplease_3874": {
"type": "terms",
"id": "checkplease_3874",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 169,
"slug": "seafood-american-cuisine",
"isLoading": false,
"link": "/checkplease/category/seafood-american-cuisine"
},
"checkplease_8548": {
"type": "terms",
"id": "checkplease_8548",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8548",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 917,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/tag/east-bay"
},
"checkplease_8879": {
"type": "terms",
"id": "checkplease_8879",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8879",
"found": true
},
"relationships": {},
"featImg": null,
"name": "el sobrante",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "el sobrante Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1250,
"slug": "el-sobrante",
"isLoading": false,
"link": "/checkplease/tag/el-sobrante"
},
"checkplease_9162": {
"type": "terms",
"id": "checkplease_9162",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1533,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/italian-cuisine"
},
"checkplease_8566": {
"type": "terms",
"id": "checkplease_8566",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 935,
"slug": "italian-food",
"isLoading": false,
"link": "/checkplease/tag/italian-food"
},
"checkplease_8528": {
"type": "terms",
"id": "checkplease_8528",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8528",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marshall",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marshall Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 897,
"slug": "marshall",
"isLoading": false,
"link": "/checkplease/tag/marshall"
},
"checkplease_9288": {
"type": "terms",
"id": "checkplease_9288",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "East Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "East Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1659,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/interest/east-bay"
},
"checkplease_7989": {
"type": "terms",
"id": "checkplease_7989",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alameda",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alameda Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 356,
"slug": "alameda",
"isLoading": false,
"link": "/checkplease/category/alameda"
},
"checkplease_9210": {
"type": "terms",
"id": "checkplease_9210",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1581,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/category/east-bay"
},
"checkplease_8137": {
"type": "terms",
"id": "checkplease_8137",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8137",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lafayette",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lafayette Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 504,
"slug": "lafayette",
"isLoading": false,
"link": "/checkplease/category/lafayette"
},
"checkplease_3753": {
"type": "terms",
"id": "checkplease_3753",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 164,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/category/mexican-cuisine"
},
"checkplease_9212": {
"type": "terms",
"id": "checkplease_9212",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1583,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/category/oakland"
},
"checkplease_3764": {
"type": "terms",
"id": "checkplease_3764",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland east bay restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland east bay restaurant info Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 180,
"slug": "oakland-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/oakland-east-bay-restaurant-info"
},
"checkplease_9175": {
"type": "terms",
"id": "checkplease_9175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1546,
"slug": "chinese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/chinese-cuisine"
},
"checkplease_9157": {
"type": "terms",
"id": "checkplease_9157",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1528,
"slug": "chinese-food",
"isLoading": false,
"link": "/checkplease/tag/chinese-food"
},
"checkplease_9382": {
"type": "terms",
"id": "checkplease_9382",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9382",
"found": true
},
"relationships": {},
"name": "korean cuisine",
"slug": "korean-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "korean cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1753,
"isLoading": false,
"link": "/checkplease/tag/korean-cuisine"
},
"checkplease_8821": {
"type": "terms",
"id": "checkplease_8821",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8821",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1190,
"slug": "korean-food",
"isLoading": false,
"link": "/checkplease/tag/korean-food"
},
"checkplease_9361": {
"type": "terms",
"id": "checkplease_9361",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9361",
"found": true
},
"relationships": {},
"name": "lafayette",
"slug": "lafayette",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "lafayette - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1732,
"isLoading": false,
"link": "/checkplease/tag/lafayette"
},
"checkplease_9091": {
"type": "terms",
"id": "checkplease_9091",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1462,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/tag/mexican-cuisine"
},
"checkplease_8573": {
"type": "terms",
"id": "checkplease_8573",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 942,
"slug": "mexican-food",
"isLoading": false,
"link": "/checkplease/tag/mexican-food"
},
"checkplease_8509": {
"type": "terms",
"id": "checkplease_8509",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8509",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 878,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/tag/oakland"
},
"checkplease_9277": {
"type": "terms",
"id": "checkplease_9277",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1648,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/interest/oakland"
},
"checkplease_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
},
"checkplease_8131": {
"type": "terms",
"id": "checkplease_8131",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8131",
"found": true
},
"relationships": {},
"featImg": null,
"name": "campbell",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "campbell Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 498,
"slug": "campbell",
"isLoading": false,
"link": "/checkplease/category/campbell"
},
"checkplease_9105": {
"type": "terms",
"id": "checkplease_9105",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cecilia tries it",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cecilia tries it Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1476,
"slug": "cecilia-tries-it",
"isLoading": false,
"link": "/checkplease/category/cecilia-tries-it"
},
"checkplease_8643": {
"type": "terms",
"id": "checkplease_8643",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cupertino",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cupertino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1012,
"slug": "cupertino",
"isLoading": false,
"link": "/checkplease/category/cupertino"
},
"checkplease_3847": {
"type": "terms",
"id": "checkplease_3847",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 170,
"slug": "japanese-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/japanese-asian-cuisine"
},
"checkplease_8714": {
"type": "terms",
"id": "checkplease_8714",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian fusion",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian fusion Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1083,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/tag/asian-fusion"
},
"checkplease_8991": {
"type": "terms",
"id": "checkplease_8991",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8991",
"found": true
},
"relationships": {},
"featImg": null,
"name": "campbell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "campbell Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1362,
"slug": "campbell",
"isLoading": false,
"link": "/checkplease/tag/campbell"
},
"checkplease_8645": {
"type": "terms",
"id": "checkplease_8645",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cupertino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cupertino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1014,
"slug": "cupertino",
"isLoading": false,
"link": "/checkplease/tag/cupertino"
},
"checkplease_9049": {
"type": "terms",
"id": "checkplease_9049",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fusion",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fusion Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1420,
"slug": "fusion",
"isLoading": false,
"link": "/checkplease/tag/fusion"
},
"checkplease_9351": {
"type": "terms",
"id": "checkplease_9351",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9351",
"found": true
},
"relationships": {},
"name": "hironori craft ramen",
"slug": "hironori-craft-ramen",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "hironori craft ramen Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1722,
"isLoading": false,
"link": "/checkplease/tag/hironori-craft-ramen"
},
"checkplease_9245": {
"type": "terms",
"id": "checkplease_9245",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1616,
"slug": "japanese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/japanese-cuisine"
},
"checkplease_8794": {
"type": "terms",
"id": "checkplease_8794",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8794",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1163,
"slug": "japanese-food",
"isLoading": false,
"link": "/checkplease/tag/japanese-food"
},
"checkplease_9350": {
"type": "terms",
"id": "checkplease_9350",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9350",
"found": true
},
"relationships": {},
"name": "las cazuelas",
"slug": "las-cazuelas",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "las cazuelas Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1721,
"isLoading": false,
"link": "/checkplease/tag/las-cazuelas"
},
"checkplease_9352": {
"type": "terms",
"id": "checkplease_9352",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9352",
"found": true
},
"relationships": {},
"name": "orchard city kitchen",
"slug": "orchard-city-kitchen",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "orchard city kitchen Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1723,
"isLoading": false,
"link": "/checkplease/tag/orchard-city-kitchen"
},
"checkplease_8900": {
"type": "terms",
"id": "checkplease_8900",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wine Pairings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wine Pairings Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1271,
"slug": "wine-pairings",
"isLoading": false,
"link": "/checkplease/tag/wine-pairings"
},
"checkplease_3763": {
"type": "terms",
"id": "checkplease_3763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 179,
"slug": "berkeley-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/berkeley-east-bay-restaurant-info"
},
"checkplease_3761": {
"type": "terms",
"id": "checkplease_3761",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 177,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/category/french-cuisine"
},
"checkplease_8103": {
"type": "terms",
"id": "checkplease_8103",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "laos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "laos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 470,
"slug": "laos",
"isLoading": false,
"link": "/checkplease/category/laos"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_9209": {
"type": "terms",
"id": "checkplease_9209",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1580,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/category/san-francisco"
},
"checkplease_8114": {
"type": "terms",
"id": "checkplease_8114",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8114",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa rosa",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa rosa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 481,
"slug": "santa-rosa",
"isLoading": false,
"link": "/checkplease/category/santa-rosa"
},
"checkplease_8508": {
"type": "terms",
"id": "checkplease_8508",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 877,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/tag/berkeley"
},
"checkplease_8633": {
"type": "terms",
"id": "checkplease_8633",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1002,
"slug": "breakfast",
"isLoading": false,
"link": "/checkplease/tag/breakfast"
},
"checkplease_1368": {
"type": "terms",
"id": "checkplease_1368",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 29,
"slug": "brunch",
"isLoading": false,
"link": "/checkplease/tag/brunch"
},
"checkplease_9347": {
"type": "terms",
"id": "checkplease_9347",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9347",
"found": true
},
"relationships": {},
"name": "eggy's neighborhood kitchen",
"slug": "eggys-neighborhood-kitchen",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "eggy's neighborhood kitchen Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1718,
"isLoading": false,
"link": "/checkplease/tag/eggys-neighborhood-kitchen"
},
"checkplease_8602": {
"type": "terms",
"id": "checkplease_8602",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 971,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/tag/french-cuisine"
},
"checkplease_8865": {
"type": "terms",
"id": "checkplease_8865",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1236,
"slug": "french-food",
"isLoading": false,
"link": "/checkplease/tag/french-food"
},
"checkplease_9348": {
"type": "terms",
"id": "checkplease_9348",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9348",
"found": true
},
"relationships": {},
"name": "la gare",
"slug": "la-gare",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "la gare Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1719,
"isLoading": false,
"link": "/checkplease/tag/la-gare"
},
"checkplease_9349": {
"type": "terms",
"id": "checkplease_9349",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9349",
"found": true
},
"relationships": {},
"name": "lao table",
"slug": "lao-table",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "lao table Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1720,
"isLoading": false,
"link": "/checkplease/tag/lao-table"
},
"checkplease_8881": {
"type": "terms",
"id": "checkplease_8881",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "laotian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "laotian cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1252,
"slug": "laotian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/laotian-cuisine"
},
"checkplease_9357": {
"type": "terms",
"id": "checkplease_9357",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9357",
"found": true
},
"relationships": {},
"name": "laotian food",
"slug": "laotian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "laotian food Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1728,
"isLoading": false,
"link": "/checkplease/tag/laotian-food"
},
"checkplease_8518": {
"type": "terms",
"id": "checkplease_8518",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 887,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/tag/san-francisco"
},
"checkplease_8546": {
"type": "terms",
"id": "checkplease_8546",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa rosa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa rosa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 915,
"slug": "santa-rosa",
"isLoading": false,
"link": "/checkplease/tag/santa-rosa"
},
"checkplease_9289": {
"type": "terms",
"id": "checkplease_9289",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1660,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/interest/berkeley"
},
"checkplease_9276": {
"type": "terms",
"id": "checkplease_9276",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1647,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/interest/san-francisco"
},
"checkplease_3934": {
"type": "terms",
"id": "checkplease_3934",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food, cajun, creole",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food, cajun, creole Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 201,
"slug": "soul-food-cajun-creole",
"isLoading": false,
"link": "/checkplease/category/soul-food-cajun-creole"
},
"checkplease_8175": {
"type": "terms",
"id": "checkplease_8175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 542,
"slug": "southern",
"isLoading": false,
"link": "/checkplease/category/southern"
},
"checkplease_9338": {
"type": "terms",
"id": "checkplease_9338",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9338",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiwanese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiwanese Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1709,
"slug": "taiwanese",
"isLoading": false,
"link": "/checkplease/category/taiwanese"
},
"checkplease_8798": {
"type": "terms",
"id": "checkplease_8798",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8798",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission district",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission district Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1167,
"slug": "mission-district",
"isLoading": false,
"link": "/checkplease/tag/mission-district"
},
"checkplease_8707": {
"type": "terms",
"id": "checkplease_8707",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1076,
"slug": "soul-food",
"isLoading": false,
"link": "/checkplease/tag/soul-food"
},
"checkplease_9007": {
"type": "terms",
"id": "checkplease_9007",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9007",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1378,
"slug": "southern-cuisine",
"isLoading": false,
"link": "/checkplease/tag/southern-cuisine"
},
"checkplease_9005": {
"type": "terms",
"id": "checkplease_9005",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9005",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1376,
"slug": "southern-food",
"isLoading": false,
"link": "/checkplease/tag/southern-food"
},
"checkplease_9329": {
"type": "terms",
"id": "checkplease_9329",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiwanese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiwanese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1700,
"slug": "taiwanese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/taiwanese-cuisine"
},
"checkplease_9328": {
"type": "terms",
"id": "checkplease_9328",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiwanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiwanese food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1699,
"slug": "taiwanese-food",
"isLoading": false,
"link": "/checkplease/tag/taiwanese-food"
},
"checkplease_8747": {
"type": "terms",
"id": "checkplease_8747",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8747",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1116,
"slug": "dessert",
"isLoading": false,
"link": "/checkplease/category/dessert"
},
"checkplease_8033": {
"type": "terms",
"id": "checkplease_8033",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8033",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emeryville",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emeryville Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 400,
"slug": "emeryville",
"isLoading": false,
"link": "/checkplease/category/emeryville"
},
"checkplease_2433": {
"type": "terms",
"id": "checkplease_2433",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "2433",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 222,
"slug": "german",
"isLoading": false,
"link": "/checkplease/category/german"
},
"checkplease_3849": {
"type": "terms",
"id": "checkplease_3849",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3849",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 163,
"slug": "indian-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/indian-asian-cuisine"
},
"checkplease_9068": {
"type": "terms",
"id": "checkplease_9068",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9068",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mill valley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mill valley Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1439,
"slug": "mill-valley",
"isLoading": false,
"link": "/checkplease/category/mill-valley"
},
"checkplease_8004": {
"type": "terms",
"id": "checkplease_8004",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8004",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pakistani",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pakistani Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 371,
"slug": "pakistani",
"isLoading": false,
"link": "/checkplease/category/pakistani"
},
"checkplease_7994": {
"type": "terms",
"id": "checkplease_7994",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 361,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/category/petaluma"
},
"checkplease_3856": {
"type": "terms",
"id": "checkplease_3856",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian, polish",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian, polish Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 262,
"slug": "russian-polish",
"isLoading": false,
"link": "/checkplease/category/russian-polish"
},
"checkplease_7981": {
"type": "terms",
"id": "checkplease_7981",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7981",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san bruno",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san bruno Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 348,
"slug": "san-bruno",
"isLoading": false,
"link": "/checkplease/category/san-bruno"
},
"checkplease_8108": {
"type": "terms",
"id": "checkplease_8108",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa clara",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa clara Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 475,
"slug": "santa-clara",
"isLoading": false,
"link": "/checkplease/category/santa-clara"
},
"checkplease_9065": {
"type": "terms",
"id": "checkplease_9065",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9065",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 18",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 18 Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1436,
"slug": "season-18",
"isLoading": false,
"link": "/checkplease/category/season-18"
},
"checkplease_108": {
"type": "terms",
"id": "checkplease_108",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian, vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian, vegan Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 165,
"slug": "vegetarian",
"isLoading": false,
"link": "/checkplease/category/vegetarian"
},
"checkplease_3848": {
"type": "terms",
"id": "checkplease_3848",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3848",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 175,
"slug": "vietnamese-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/vietnamese-asian-cuisine"
},
"checkplease_9243": {
"type": "terms",
"id": "checkplease_9243",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1614,
"slug": "american",
"isLoading": false,
"link": "/checkplease/tag/american"
},
"checkplease_9218": {
"type": "terms",
"id": "checkplease_9218",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1589,
"slug": "arizmendi",
"isLoading": false,
"link": "/checkplease/tag/arizmendi"
},
"checkplease_9216": {
"type": "terms",
"id": "checkplease_9216",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi emeryville bakery & pizzeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi emeryville bakery & pizzeria Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1587,
"slug": "arizmendi-emeryville-bakery-pizzeria",
"isLoading": false,
"link": "/checkplease/tag/arizmendi-emeryville-bakery-pizzeria"
},
"checkplease_9232": {
"type": "terms",
"id": "checkplease_9232",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bake sum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bake sum Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1603,
"slug": "bake-sum",
"isLoading": false,
"link": "/checkplease/tag/bake-sum"
},
"checkplease_8776": {
"type": "terms",
"id": "checkplease_8776",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1145,
"slug": "bakery",
"isLoading": false,
"link": "/checkplease/tag/bakery"
},
"checkplease_9224": {
"type": "terms",
"id": "checkplease_9224",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "besharam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "besharam Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1595,
"slug": "besharam",
"isLoading": false,
"link": "/checkplease/tag/besharam"
},
"checkplease_9230": {
"type": "terms",
"id": "checkplease_9230",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9230",
"found": true
},
"relationships": {},
"featImg": null,
"name": "birch & rye",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "birch & rye Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1601,
"slug": "birch-rye",
"isLoading": false,
"link": "/checkplease/tag/birch-rye"
},
"checkplease_9267": {
"type": "terms",
"id": "checkplease_9267",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1638,
"slug": "china",
"isLoading": false,
"link": "/checkplease/tag/china"
},
"checkplease_8698": {
"type": "terms",
"id": "checkplease_8698",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8698",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1067,
"slug": "chinese",
"isLoading": false,
"link": "/checkplease/tag/chinese"
},
"checkplease_9259": {
"type": "terms",
"id": "checkplease_9259",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9259",
"found": true
},
"relationships": {},
"featImg": null,
"name": "creole",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "creole Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1630,
"slug": "creole",
"isLoading": false,
"link": "/checkplease/tag/creole"
},
"checkplease_8236": {
"type": "terms",
"id": "checkplease_8236",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 167,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/tag/cuisine"
},
"checkplease_9236": {
"type": "terms",
"id": "checkplease_9236",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delage Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1607,
"slug": "delage",
"isLoading": false,
"link": "/checkplease/tag/delage"
},
"checkplease_9225": {
"type": "terms",
"id": "checkplease_9225",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9225",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diamond head general store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diamond head general store Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1596,
"slug": "diamond-head-general-store",
"isLoading": false,
"link": "/checkplease/tag/diamond-head-general-store"
},
"checkplease_9231": {
"type": "terms",
"id": "checkplease_9231",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "easy rider",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "easy rider Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1602,
"slug": "easy-rider",
"isLoading": false,
"link": "/checkplease/tag/easy-rider"
},
"checkplease_8553": {
"type": "terms",
"id": "checkplease_8553",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8553",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emeryville",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emeryville Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 922,
"slug": "emeryville",
"isLoading": false,
"link": "/checkplease/tag/emeryville"
},
"checkplease_9240": {
"type": "terms",
"id": "checkplease_9240",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9240",
"found": true
},
"relationships": {},
"featImg": null,
"name": "feast mode",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "feast mode Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1611,
"slug": "feast-mode",
"isLoading": false,
"link": "/checkplease/tag/feast-mode"
},
"checkplease_9169": {
"type": "terms",
"id": "checkplease_9169",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9169",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1540,
"slug": "food",
"isLoading": false,
"link": "/checkplease/tag/food"
},
"checkplease_9260": {
"type": "terms",
"id": "checkplease_9260",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1631,
"slug": "german",
"isLoading": false,
"link": "/checkplease/tag/german"
},
"checkplease_9263": {
"type": "terms",
"id": "checkplease_9263",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1634,
"slug": "german-cuisine",
"isLoading": false,
"link": "/checkplease/tag/german-cuisine"
},
"checkplease_9262": {
"type": "terms",
"id": "checkplease_9262",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9262",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1633,
"slug": "german-food",
"isLoading": false,
"link": "/checkplease/tag/german-food"
},
"checkplease_9261": {
"type": "terms",
"id": "checkplease_9261",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "germany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "germany Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1632,
"slug": "germany",
"isLoading": false,
"link": "/checkplease/tag/germany"
},
"checkplease_9264": {
"type": "terms",
"id": "checkplease_9264",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaii",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaii Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1635,
"slug": "hawaii",
"isLoading": false,
"link": "/checkplease/tag/hawaii"
},
"checkplease_9241": {
"type": "terms",
"id": "checkplease_9241",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9241",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1612,
"slug": "hawaiian",
"isLoading": false,
"link": "/checkplease/tag/hawaiian"
},
"checkplease_9242": {
"type": "terms",
"id": "checkplease_9242",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1613,
"slug": "hawaiian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/hawaiian-cuisine"
},
"checkplease_8972": {
"type": "terms",
"id": "checkplease_8972",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1343,
"slug": "hawaiian-food",
"isLoading": false,
"link": "/checkplease/tag/hawaiian-food"
},
"checkplease_9268": {
"type": "terms",
"id": "checkplease_9268",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9268",
"found": true
},
"relationships": {},
"featImg": null,
"name": "india",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "india Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1639,
"slug": "india",
"isLoading": false,
"link": "/checkplease/tag/india"
},
"checkplease_8765": {
"type": "terms",
"id": "checkplease_8765",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1134,
"slug": "indian",
"isLoading": false,
"link": "/checkplease/tag/indian"
},
"checkplease_9235": {
"type": "terms",
"id": "checkplease_9235",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "it's italia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "it's italia Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1606,
"slug": "its-italia",
"isLoading": false,
"link": "/checkplease/tag/its-italia"
},
"checkplease_8756": {
"type": "terms",
"id": "checkplease_8756",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1125,
"slug": "italian",
"isLoading": false,
"link": "/checkplease/tag/italian"
},
"checkplease_9182": {
"type": "terms",
"id": "checkplease_9182",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italy Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1553,
"slug": "italy",
"isLoading": false,
"link": "/checkplease/tag/italy"
},
"checkplease_9266": {
"type": "terms",
"id": "checkplease_9266",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9266",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japan Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1637,
"slug": "japan",
"isLoading": false,
"link": "/checkplease/tag/japan"
},
"checkplease_9244": {
"type": "terms",
"id": "checkplease_9244",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1615,
"slug": "japanese",
"isLoading": false,
"link": "/checkplease/tag/japanese"
},
"checkplease_9234": {
"type": "terms",
"id": "checkplease_9234",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kinara fusion kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kinara fusion kitchen Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1605,
"slug": "kinara-fusion-kitchen",
"isLoading": false,
"link": "/checkplease/tag/kinara-fusion-kitchen"
},
"checkplease_9214": {
"type": "terms",
"id": "checkplease_9214",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "la casa mia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "la casa mia Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1585,
"slug": "la-casa-mia",
"isLoading": false,
"link": "/checkplease/tag/la-casa-mia"
},
"checkplease_9239": {
"type": "terms",
"id": "checkplease_9239",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "limewood bar & restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "limewood bar & restaurant Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1610,
"slug": "limewood-bar-restaurant",
"isLoading": false,
"link": "/checkplease/tag/limewood-bar-restaurant"
},
"checkplease_9223": {
"type": "terms",
"id": "checkplease_9223",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9223",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lion dance cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lion dance cafe Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1594,
"slug": "lion-dance-cafe",
"isLoading": false,
"link": "/checkplease/tag/lion-dance-cafe"
},
"checkplease_9219": {
"type": "terms",
"id": "checkplease_9219",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "luna mexican kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "luna mexican kitchen Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1590,
"slug": "luna-mexican-kitchen",
"isLoading": false,
"link": "/checkplease/tag/luna-mexican-kitchen"
},
"checkplease_9255": {
"type": "terms",
"id": "checkplease_9255",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9255",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1626,
"slug": "mexican",
"isLoading": false,
"link": "/checkplease/tag/mexican"
},
"checkplease_9173": {
"type": "terms",
"id": "checkplease_9173",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9173",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexico",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexico Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1544,
"slug": "mexico",
"isLoading": false,
"link": "/checkplease/tag/mexico"
},
"checkplease_8580": {
"type": "terms",
"id": "checkplease_8580",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mill valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mill valley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 949,
"slug": "mill-valley",
"isLoading": false,
"link": "/checkplease/tag/mill-valley"
},
"checkplease_8579": {
"type": "terms",
"id": "checkplease_8579",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8579",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 948,
"slug": "napa",
"isLoading": false,
"link": "/checkplease/tag/napa"
},
"checkplease_9251": {
"type": "terms",
"id": "checkplease_9251",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "native american",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "native american Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1622,
"slug": "native-american",
"isLoading": false,
"link": "/checkplease/tag/native-american"
},
"checkplease_9253": {
"type": "terms",
"id": "checkplease_9253",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "native american cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "native american cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1624,
"slug": "native-american-cuisine",
"isLoading": false,
"link": "/checkplease/tag/native-american-cuisine"
},
"checkplease_9252": {
"type": "terms",
"id": "checkplease_9252",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "native american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "native american food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1623,
"slug": "native-american-food",
"isLoading": false,
"link": "/checkplease/tag/native-american-food"
},
"checkplease_9269": {
"type": "terms",
"id": "checkplease_9269",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nepal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nepal Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1640,
"slug": "nepal",
"isLoading": false,
"link": "/checkplease/tag/nepal"
},
"checkplease_9248": {
"type": "terms",
"id": "checkplease_9248",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nepali",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nepali Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1619,
"slug": "nepali",
"isLoading": false,
"link": "/checkplease/tag/nepali"
},
"checkplease_9250": {
"type": "terms",
"id": "checkplease_9250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nepali cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nepali cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1621,
"slug": "nepali-cuisine",
"isLoading": false,
"link": "/checkplease/tag/nepali-cuisine"
},
"checkplease_9249": {
"type": "terms",
"id": "checkplease_9249",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nepali food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nepali food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1620,
"slug": "nepali-food",
"isLoading": false,
"link": "/checkplease/tag/nepali-food"
},
"checkplease_9237": {
"type": "terms",
"id": "checkplease_9237",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outer orbit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outer orbit Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1608,
"slug": "outer-orbit",
"isLoading": false,
"link": "/checkplease/tag/outer-orbit"
},
"checkplease_9221": {
"type": "terms",
"id": "checkplease_9221",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outer sunset farmer's market & mercantile",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outer sunset farmer's market & mercantile Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1592,
"slug": "outer-sunset-farmers-market-mercantile",
"isLoading": false,
"link": "/checkplease/tag/outer-sunset-farmers-market-mercantile"
},
"checkplease_9270": {
"type": "terms",
"id": "checkplease_9270",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pakistan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pakistan Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1641,
"slug": "pakistan",
"isLoading": false,
"link": "/checkplease/tag/pakistan"
},
"checkplease_9246": {
"type": "terms",
"id": "checkplease_9246",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pakistani",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pakistani Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1617,
"slug": "pakistani",
"isLoading": false,
"link": "/checkplease/tag/pakistani"
},
"checkplease_9247": {
"type": "terms",
"id": "checkplease_9247",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9247",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pakistani cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pakistani cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1618,
"slug": "pakistani-cuisine",
"isLoading": false,
"link": "/checkplease/tag/pakistani-cuisine"
},
"checkplease_9101": {
"type": "terms",
"id": "checkplease_9101",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pakistani food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pakistani food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1472,
"slug": "pakistani-food",
"isLoading": false,
"link": "/checkplease/tag/pakistani-food"
},
"checkplease_8640": {
"type": "terms",
"id": "checkplease_8640",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1009,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/tag/petaluma"
},
"checkplease_9238": {
"type": "terms",
"id": "checkplease_9238",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "piazza d'angelo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "piazza d'angelo Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1609,
"slug": "piazza-dangelo",
"isLoading": false,
"link": "/checkplease/tag/piazza-dangelo"
},
"checkplease_8564": {
"type": "terms",
"id": "checkplease_8564",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 933,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/tag/pizza"
},
"checkplease_9213": {
"type": "terms",
"id": "checkplease_9213",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "queen's louisiana po-boy cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "queen's louisiana po-boy cafe Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1584,
"slug": "queens-louisiana-po-boy-cafe",
"isLoading": false,
"link": "/checkplease/tag/queens-louisiana-po-boy-cafe"
},
"checkplease_9265": {
"type": "terms",
"id": "checkplease_9265",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russia Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1636,
"slug": "russia",
"isLoading": false,
"link": "/checkplease/tag/russia"
},
"checkplease_9256": {
"type": "terms",
"id": "checkplease_9256",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1627,
"slug": "russian",
"isLoading": false,
"link": "/checkplease/tag/russian"
},
"checkplease_9258": {
"type": "terms",
"id": "checkplease_9258",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1629,
"slug": "russian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/russian-cuisine"
},
"checkplease_9257": {
"type": "terms",
"id": "checkplease_9257",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1628,
"slug": "russian-food",
"isLoading": false,
"link": "/checkplease/tag/russian-food"
},
"checkplease_9024": {
"type": "terms",
"id": "checkplease_9024",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san bruno",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san bruno Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1395,
"slug": "san-bruno",
"isLoading": false,
"link": "/checkplease/tag/san-bruno"
},
"checkplease_9089": {
"type": "terms",
"id": "checkplease_9089",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9089",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa clara",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa clara Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1460,
"slug": "santa-clara",
"isLoading": false,
"link": "/checkplease/tag/santa-clara"
},
"checkplease_9220": {
"type": "terms",
"id": "checkplease_9220",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9220",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shizen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shizen Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1591,
"slug": "shizen",
"isLoading": false,
"link": "/checkplease/tag/shizen"
},
"checkplease_9227": {
"type": "terms",
"id": "checkplease_9227",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9227",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shuggie's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shuggie's Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1598,
"slug": "shuggies",
"isLoading": false,
"link": "/checkplease/tag/shuggies"
},
"checkplease_9226": {
"type": "terms",
"id": "checkplease_9226",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9226",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shuggie's trash pie + natural wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shuggie's trash pie + natural wine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1597,
"slug": "shuggies-trash-pie-natural-wine",
"isLoading": false,
"link": "/checkplease/tag/shuggies-trash-pie-natural-wine"
},
"checkplease_9229": {
"type": "terms",
"id": "checkplease_9229",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "teske's germania",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "teske's germania Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1600,
"slug": "teskes-germania",
"isLoading": false,
"link": "/checkplease/tag/teskes-germania"
},
"checkplease_9228": {
"type": "terms",
"id": "checkplease_9228",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "teske's germania restaurant and beer garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "teske's germania restaurant and beer garden Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1599,
"slug": "teskes-germania-restaurant-and-beer-garden",
"isLoading": false,
"link": "/checkplease/tag/teskes-germania-restaurant-and-beer-garden"
},
"checkplease_8539": {
"type": "terms",
"id": "checkplease_8539",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 908,
"slug": "vegan",
"isLoading": false,
"link": "/checkplease/tag/vegan"
},
"checkplease_9254": {
"type": "terms",
"id": "checkplease_9254",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1625,
"slug": "vegan-cuisine",
"isLoading": false,
"link": "/checkplease/tag/vegan-cuisine"
},
"checkplease_9033": {
"type": "terms",
"id": "checkplease_9033",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9033",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1404,
"slug": "vegan-food",
"isLoading": false,
"link": "/checkplease/tag/vegan-food"
},
"checkplease_9233": {
"type": "terms",
"id": "checkplease_9233",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam town",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam town Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1604,
"slug": "vietnam-town",
"isLoading": false,
"link": "/checkplease/tag/vietnam-town"
},
"checkplease_9222": {
"type": "terms",
"id": "checkplease_9222",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wahpepah's kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wahpepah's kitchen Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1593,
"slug": "wahpepahs-kitchen",
"isLoading": false,
"link": "/checkplease/tag/wahpepahs-kitchen"
},
"checkplease_9217": {
"type": "terms",
"id": "checkplease_9217",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9217",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yak and yeti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yak and yeti Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1588,
"slug": "yak-and-yeti",
"isLoading": false,
"link": "/checkplease/tag/yak-and-yeti"
},
"checkplease_9215": {
"type": "terms",
"id": "checkplease_9215",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yak and yeti restaurant and bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yak and yeti restaurant and bar Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1586,
"slug": "yak-and-yeti-restaurant-and-bar",
"isLoading": false,
"link": "/checkplease/tag/yak-and-yeti-restaurant-and-bar"
},
"checkplease_9160": {
"type": "terms",
"id": "checkplease_9160",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "californian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "californian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1531,
"slug": "californian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/californian-cuisine"
},
"checkplease_9138": {
"type": "terms",
"id": "checkplease_9138",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mamahuhu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mamahuhu Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1509,
"slug": "mamahuhu",
"isLoading": false,
"link": "/checkplease/tag/mamahuhu"
},
"checkplease_9140": {
"type": "terms",
"id": "checkplease_9140",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9140",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nick's pizza and bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nick's pizza and bakery Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1511,
"slug": "nicks-pizza-and-bakery",
"isLoading": false,
"link": "/checkplease/tag/nicks-pizza-and-bakery"
},
"checkplease_92": {
"type": "terms",
"id": "checkplease_92",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 96,
"slug": "restaurants",
"isLoading": false,
"link": "/checkplease/tag/restaurants"
},
"checkplease_9036": {
"type": "terms",
"id": "checkplease_9036",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants and dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants and dining Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1407,
"slug": "restaurants-and-dining",
"isLoading": false,
"link": "/checkplease/tag/restaurants-and-dining"
},
"checkplease_9176": {
"type": "terms",
"id": "checkplease_9176",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurantsr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurantsr Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1547,
"slug": "restaurantsr",
"isLoading": false,
"link": "/checkplease/tag/restaurantsr"
},
"checkplease_9139": {
"type": "terms",
"id": "checkplease_9139",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9139",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni café Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1510,
"slug": "zuni-cafe",
"isLoading": false,
"link": "/checkplease/tag/zuni-cafe"
}
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"localStorageReducer": {},
"browserHistoryReducer": [],
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {},
"restaurantData": []
},
"location": {
"pathname": "/checkplease/tag/leslie-sbrocco",
"previousPathname": "/"
}
}
